Raspberry and vanilla yoghurt sauce

Bite 3/12/2012

see more recipes by
Geoff Scott

Your
Rating:

Ratings: No ratings yet

With time being precious in December I’ve included a delicious show-stopping sauce that you can whisk up in a few seconds. This recipe is based on a classic Vinnies dessert sauce which we have served variations of over the years. The Symbio yoghurt brand already has the perfect balance of vanilla, so it’s simply a matter of adding the berries. This will keep in the fridge for up to a week.

Ingredients

(You can click on ingredients to see more related recipes)

2 cups	Symbio Probiotic vanilla yoghurt
2 tsp	Lemon juice
¼ cup	Soft brown sugar
½ cup	Light cream cheese
1 tsp	Pure vanilla extract
1 cup	Raspberries, fresh or frozen

Directions

Blend all the ingredients together in a food processor until smooth.
Pour into bottles or jars, attach labels then keep in the fridge.
Serve folded through strawberries and raspberries.
Pour over chilled diced watermelon marinated with honey, orange zest and juice.
Spoon on to chargrilled pineapple with fresh mint.
Serve in a tall glass layered with broken mince pies and alternate scoops of sorbet and icecream.
Or simply enjoy on top of your favourite breakfast cereal.