 | Raspberry Yogurt Pudding2 8" servings |
| • | 2 cups The Perfect Purée Red Raspberry Puree, thawed |
| • | 1 lb. yogurt |
| • | 3/4 cup granulated sugar |
| • | 6 gelatin sheets, soaked |
| • | 2 1/4 cups heavy cream |
| Method: | |
| 1. | Combine yogurt and sugar. |
| 2. | Add soaked and melted gelatin sheets into warmed Red Raspberry Puree. |
| 3. | Add yogurt mixture into raspberries. |
| 4. | Whip cream in a separate bowl and fold in. |
| 5. | Pour into prepared 8″ rings. |
| 6. | Chill until firm. |
| 7. | Add Raspberry Mirror Glaze. |
| 8. | Decorate with fresh berries or fresh mint. |