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makes 6 servings
1 can Solo or 1 jar Baker Raspberry, Cherry, Strawberry or Blueberry filling
3 cups raspberry-cranberry drink
2 tablespoons lemon juice
1 container (16oz) plain yogurt
Fresh raspberries and mint leaves to decorate
Place raspberry filling in medium-size bowl. Add raspberry-cranberry drink and lemon juice and stir until thoroughly blended. Refrigerate 1 hour.
Add yogurt to raspberry mixture and beat with wire whisk until blended and no white streaks remain. Refrigerate 2 hours or until ready to serve.
To serve, ladle into dessert bowls and decorate with fresh raspberries and mint leaves.
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