Raspberry Yogurt and Fruit Salad
- 1 (10 ounce) package raspberries, frozen in light syrup (thawed)
- 2 teaspoons cold water
- 12 teaspoon cornstarch
- 2 oranges, peeled, white pith removed, and sectioned
- 1 medium papaya, pared, seeded and cut into 1/2-inch cubes
- 1 medium banana, peeled and sliced
- 14 cup fresh blueberries, rinsed, hulled and sliced
- 1 cup plain nonfat yogurt
- Puree raspberries with syrup in food processor or blender.
- Strain; discard seeds.
- In a small saucepan over high heat, bring raspberry puree to boiling.
- In a small bowl, combine cold water and cornstarch; add to boiling puree.
- Cook over medium-high heat, whisking constantly, 2 - 4 minutes, or until slightly thickened.
- Transfer to mixing bowl.
- Put in freezer for 15 minutes, or until cold but not frozen.
- In another bowl, combine orange sections, papaya, banana, blueberries, and strawberries.
- Whisk yogurt into chilled raspberry puree.
- Divide half the yogurt mixture among 4 bowls or goblets.
- Spoon fruit over yogurt mixture; top with remaining yogurt mixture.
raspberries, cold water, cornstarch, oranges, papaya, banana, fresh blueberries, nonfat yogurt
Taken from www.food.com/recipe/raspberry-yogurt-and-fruit-salad-513895 (may not work)