Spoon this raspberry yoghurt swirl into pots or glasses and serve with biscotti or sponge finger biscuits for a tasty dessert.
Serves 4
3 hours
Ingredients
- 250g raspberries
- 500g Greek yoghurt
- 1 cup Greek yoghurt
- 2 tsp vanilla bean paste
- 1 tbs caster or coconut sugar
- 2 tbs flaked coconut, toasted
Method
1
Spoon yoghurt into a sieve lined with muslin or a clean cloth. Place over a bowl, cover and refrigerate for 3 hours. Discard the liquid in the bowl. Tip the yoghurt into a dish. Stir in the vanilla.
2
Tip half the raspberries onto a plate. Sprinkle over the sugar and crush berries with a fork. Spoon over the yoghurt and fold through in a swirled effect. Cover and refrigerate until ready to serve.
3
Scatter over the coconut sugar and remaining raspberries. Serve over granola or muesli with fruit salad, or over waffles, pavlova or meringues.
