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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is from the 1995 publication, The Simply Healthy Lowfat Cookbook. Preparation time does not include the 8 hours or more for the yogurt to be strained. Ingredients:
2 cups plain nonfat yogurt |
2/3 cup granulated sugar |
1/2 teaspoon vanilla extract |
1 teaspoon unflavored gelatin, plain |
1/4 cup water |
2 large mangoes, peeled, sliced, pureed |
2 teaspoons fresh lemon juice |
1 (10 ounce) package frozen unsweetened raspberries, thawed, pureed, strained |
Directions:
1. Set a fine-mesh sieve lined with dampened cheesecloth or white paper towl over a bowl, then spoon the yogurt in & strain in the refrigerator for 8 hours or overnight.
2. When strained, transfer the yogure to a large bowl & stir in 1/3 cup of the sugar & the vanilla extract.
3. In a small bowl, sprinkle the gelatin over the water & set aside to soften.
4. In a small saucepan, warm 1/2 cup of the mango puree over medium heat, then stir in half of the gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
5. Stir in the remaining mango puree & the lemon juice, before removing from the heat.
6. Transfer the mango mixture to a bowl set in a larger bowl of ice & water & chill, stirring frequently, until thickened & the mixture starts to mound.
7. Remove the bowl of thickened mango puree but keep the bowl of ice & water ready for the raspberry mixture.
8. Meanwhile, in another small saucepan, warm 1/2 cup of the raspberry puree with the remaining 1/3 cup of sugar. Stir in the remaining gelatin mixture & continue stirring for about 30 seconds to dissolve the gelatin.
9. Stir in the remaining raspberry puree, then transfer this raspberry mixture to a bowl & quick-chill it over the bowl of ice & water as was done with the mango mixture.
10. Divide & layer the mixtures among six 5-ounce parfait glasses, 1st layering the raspberry mixture then the mango & finally the thickened yogurt.
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