Yield: 4 servings
|2 cups||Fresh raspberries|
|4 teaspoons||Raspberry liqueur; optional|
|8 ounces||Lemon yogurt; lowfat|
|2 ounces||Cool Whip Free®; thawed|
Reserve ¼ c raspberries. In a medium bowl gently toss remaining raspberries with liqueur, if desired.
In a small bowl stir together yogurt and whipped dessert topping. Spoon berry-liqueur mixture into four dessert dishes. Dollop yogurt mixture onto berries. If not serving immediately, cover dishes and chill up to 4 hours.
Before serving, place sugar in a heavy saucepan. Heat over medium-high heat until sugar begins to melt, shaking pan occasionally to heat sugar evenly (see photo, below). Do not stir. Once the sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Remove pan from heat.
Let stand for 1 minute. Dip a fork into caramelized sugar and let syrup run off tines of fork for several seconds before shaking the fork over the dessert, allowing thin strands of caramelized sugar to drizzle over berries. If sugar starts to harden in the pan, return to heat, stirring until melted. Top with reserved berries. Serve immediately.
Nutrition facts per serving: 148 cal., 1 g total fat (0 g sat. fat), 2 mg chol., 41 mg sodium, 32 g carbo., 3 g fiber, and 3 g pro.
Recipe by: BH&G, 9/98
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on May 5, 1999, converted by MM_Buster v2.0l.