Type:

Yield: Makes 6 glasses

Ingredients

  • 2 cups frozen raspberries
  • 4 teaspoons confectioners’ sugar
  • 2 heaped cups Greek or wholemilk yogurt
  • ½ cup oatmeal cookie crumbs

Directions

  1. Put the frozen raspberries into a blender with the sugar, and purée until they make a vibrant super-pink sauce. You may have to be patient as they will be difficult to blend at first since they are extremely hard when frozen.
  2. Gather together six glasses of about ¾ cup capacity, and spoon 1–2 teaspoons of the raspberry purée into each one. Then dollop in each glass about a couple of tablespoons of the yogurt, and then sprinkle a layer of cookie crumbs on top of that. To get the cookie crumbs, just put a few cookies in a bag and bash with a rolling pin.
  3. Cover the crumbs with one more layer of yogurt, then raspberry and finally cookie crumbs again.

© 2004 Nigella Lawson

Recipe By: Kaiser Permanente Thrive