Raspberry Yogurt Pastries Recipes
RASPBERRY YOGURT PASTRIES
This is a quick and tasty dessert to top off any meal. Better yet, three basic ingredients are all you need to whip it up! -Vickie Vermillion, Carrollton, Texas
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- On a baking sheet coated with cooking spray, separate crescent dough into two rectangles; seal perforations. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack. Spread yogurt on each pastry; top with raspberries. Serve immediately.
Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 491mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.
RASPBERRY-BANANA YOGURT SALAD
Cool and creamy, these colorful, fruity treats can be served as a salad or dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 2
Number Of Ingredients 5
Steps:
- In small bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in yogurt; gently stir in raspberries and banana. Pour into two 6-ounce custard cups.
- Refrigerate about 2 hours or until set.
Nutrition Facts : Cholesterol 5 mg, ServingSize 1 Serving, TransFat 0 g
EASY THREE INGREDIENT RASPBERRY DESSERT
This is one of my favorite raspberry desserts - it only takes minutes to make but you need to make it in advance. You can use any size glass for the dessert. Make sure you use full fat Greek yogurt or another plain yogurt with plenty of fat content. It's a dessert after all.
Provided by vewohl
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time P1DT10m
Yield 8
Number Of Ingredients 3
Steps:
- Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.
Nutrition Facts : Calories 168.8 calories, Carbohydrate 20.6 g, Cholesterol 16.9 mg, Fat 7.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 3.8 g, Sodium 53.2 mg, Sugar 18.5 g
FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE
If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
- In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
- Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
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