Raspberry Yogurt And Fruit
A vibrant, refreshing fruit and yogurt dish featuring raspberry sauce, citrus segments, tropical papaya, bananas, and berries, perfect for a healthy, colorful snack or breakfast.
Ingredients
- 10 oz. frozen raspberries in light syrup, thawed ⓘ
- 2 tsp. cold water ⓘ
- 1/2 tsp. cornstarch ⓘ
- 2 oranges, peeled with pith removed and sectioned ⓘ
- 1 medium papaya, pared, seeded and cut into 1/2-inch cubes ⓘ
- 1 medium banana, peeled and sliced ⓘ
- 1/4 cup fresh blueberries, rinsed ⓘ
- 10 fresh strawberries, rinsed, hulled and sliced ⓘ
- 1 cup plain nonfat yogurt ⓘ
Instructions
- Puree the raspberries with syrup in a food processor or blender.
- Strain the raspberry puree and discard the seeds.
- In a small saucepan over high heat, bring the raspberry puree to a boil.
- In a small bowl, combine cold water and cornstarch, then add to the boiling puree.
- Cook over medium-high heat, whisking constantly, for 2 to 4 minutes or until slightly thickened.
- Transfer the mixture to a mixing bowl and put it in the freezer for 15 minutes, or until cold but not frozen.
Tips & Substitutions
For a smoother consistency, ensure the raspberries are fully thawed before pureeing. If you prefer a sweeter blend, consider adding honey or agave syrup to the raspberry mixture. For a lower-calorie option, substitute plain yogurt with a nonfat or low-calorie yogurt. You can also add a splash of vanilla extract for extra flavor.
Serving Suggestions
This refreshing raspberry yogurt and fruit dish can be served as a light breakfast or a healthy dessert. Pair it with granola for added crunch or serve it alongside pancakes or toast. It also complements smoothies or can be enjoyed with a dollop of whipped cream for a festive touch. For a unique twist, try it with Berlena'S Old-Fashioned Fruit Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To enjoy later, you can serve it cold straight from the fridge. If the mixture thickens too much after refrigeration, stir in a little cold water or yogurt to loosen it before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Yogurt And Fruit contains roughly 320 calories, with 4g protein, 77g carbohydrates, and 1g fat. It is an excellent source of vitamin C (131% of the Daily Value) and dietary fiber (33% of the Daily Value), and a good source of potassium and iron. It also contributes 9g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries; however, frozen raspberries provide a more concentrated flavor due to the syrup they are packed in. If using fresh, you may need to add a little sugar to achieve the desired sweetness.
How can I make this recipe vegan?
To make this recipe vegan, substitute the plain yogurt with a dairy-free yogurt alternative, such as coconut or almond yogurt. Ensure that any additional sweeteners used are also plant-based.
What other fruits can I add?
You can customize this recipe by adding seasonal fruits like kiwi, mango, or peaches. For an extra burst of flavor, consider incorporating diced apples or pears, which pair well with the raspberry mixture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).