Raspberry And Oatmeal Swirls

• 2 cups (one 12-ounce bag) frozen raspberries
• 4 teaspoons confectioners' sugar
• 2 cups Greek or whole milk yogurt
• 1/2 cup oatmeal cookie crumbs (from crumbled cookies)

1. Set aside six glasses, each with 3/4-cup capacity.
2. In a food processor or blender, combine frozen berries and sugar, and puree for 2 to 3 minutes to make a smooth thick sauce.
3. Spoon about 2 teaspoons raspberry puree into each glass, and top with about 2 tablespoons yogurt.
4. Sprinkle with a layer of cookie crumbs.
5. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons puree.
6. At this point the swirls may be covered with plastic wrap and refrigerated.
7. To serve, top each swirl with a final layer of cookie crumbs.

frozen raspberries, sugar, milk yogurt, cookie crumbs

Taken from cooking.nytimes.com/recipes/1824 (may not work)