1 c fresh raspberries
1/2 c strained plain yogurt
1/2 c low-fat greek yogurt
2 T agave nectar
1 t white balsamic vinegar
1 T finely shredded basil
1) Place 1/2 c raspberries in a blender or food processor and process until smooth. Pour in fine mesh sieve to strain seeds.
2) Combine raspberry puree, both yogurts, agave nectar, and white balsamic vinegar in medium glass bowl. Mix well. Add remaining whole berries and shredded basil. Mix gently.
Makes 4 servings.
Cal: 61
1/2 c strained plain yogurt
1/2 c low-fat greek yogurt
2 T agave nectar
1 t white balsamic vinegar
1 T finely shredded basil
1) Place 1/2 c raspberries in a blender or food processor and process until smooth. Pour in fine mesh sieve to strain seeds.
2) Combine raspberry puree, both yogurts, agave nectar, and white balsamic vinegar in medium glass bowl. Mix well. Add remaining whole berries and shredded basil. Mix gently.
Makes 4 servings.
Cal: 61
Comments