Raspberry Yogurt Pastries Recipes

RASPBERRY YOGURT PASTRIES

Raspberry Yogurt Pastries image

This is a quick and tasty dessert to top off any meal. Better yet, three basic ingredients are all you need to whip it up! -Vickie Vermillion, Carrollton, Texas

Provided by Taste of Home

Categories Desserts

Time 20m

Yield 2 servings.

Number Of Ingredients 3

Ingredients

1 tube (4 ounces) refrigerated crescent rolls
3/4 cup raspberry yogurt
2/3 cup fresh raspberries

Steps:

On a baking sheet coated with cooking spray, separate crescent dough into two rectangles; seal perforations. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack. Spread yogurt on each pastry; top with raspberries. Serve immediately.

Nutrition Facts : Calories 327 calories, Fat 13g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 491mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 3g fiber), Protein 8g protein.

RASPBERRY YOGURT CELEBRATION DESSERT

Raspberry Yogurt Celebration Dessert image

Treat your family to a quick and easy dessert that's made using raspberries and Yoplait® yogurt - ready in 15 minutes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

1 package (8 oz) frozen unsweetened raspberries, thawed
2 cups frozen (thawed) fat-free whipped topping
2 containers (6 oz each) Yoplait® Light Fat Free red raspberry yogurt
1 package (5 oz) meringue cookies, crumbled
Fresh mint leaves, if desired

Steps:

Place raspberries in blender. Cover; blend on high speed until smooth. Set aside.
In large bowl, mix whipped topping and yogurt. Fold in crumbled meringues and half of the raspberry puree. Spoon into chilled serving bowl; drizzle with remaining raspberry puree. Garnish with mint leaves.

Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 23 g, TransFat 0 g

RASPBERRY YOGURT MUFFINS RECIPE

Raspberry Yogurt Muffins Recipe image

Provided by Six Sisters Stuff

Yield 12

Number Of Ingredients 9

Ingredients

1 1/2 cups flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/3 cup canola oil
2/3 cup raspberry Greek yogurt
1 cup fresh raspberries (frozen works too)

Steps:

Preheat oven to 350 degrees.
Spray muffin tins with non-stick cooking spray, or line with cupcake liners.
Mix dry ingredients together in a bowl.
In a separate bowl, mix together oil, yogurt, and egg, until combined.
Slowly add wet ingredients to dry ingredients and mix until blended. Do not over mix or your muffins will not be very fluffy.
Fold in raspberries
Scoop into muffin tins, dividing batter evenly in muffin tin. About 1/4-1/3 cup of batter
Bake for about 20 minutes, or until the tops of the muffins begin to golden.

RASPBERRY LEMON DESSERT YOGURT PARFAITS

Raspberry Lemon Dessert Yogurt Parfaits image

Delicious parfaits in 20 minutes. We used fresh raspberries, raspberry and lemon yogurts and shortbread cookies to make this sweet layered dessert.

Provided by Becky Rosenthal

Categories Dessert

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

10 fresh raspberries
1 container Yoplait® Original 99% Fat Free raspberry yogurt
1 container Liberte Greek lemon yogurt or Liberte Mediterranee lemon yogurt
5 to 6 lemon shortbread cookies, crushed
Grated lemon peel
Additional crushed lemon shortbread cookie

Steps:

Set 2 raspberries aside for garnish. In medium bowl, mix and crush remaining raspberries. Stir in raspberry yogurt.
In 2 parfait glasses, spoon layer of raspberry mixture, using half of the mixture. Top each with lemon yogurt, using the entire lemon yogurt. Sprinkle layer of crushed cookies over lemon yogurt. Top with remaining raspberry yogurt.
Garnish with reserved raspberries, lemon peel and the additional crushed cookie. Refrigerate until ready to serve.

Nutrition Facts : ServingSize 1 Serving

EASY THREE INGREDIENT RASPBERRY DESSERT

Easy Three Ingredient Raspberry Dessert image

This is one of my favorite raspberry desserts - it only takes minutes to make but you need to make it in advance. You can use any size glass for the dessert. Make sure you use full fat Greek yogurt or another plain yogurt with plenty of fat content. It's a dessert after all.

Provided by vewohl

Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes

Time P1DT10m

Yield 8

Number Of Ingredients 3

Ingredients

1 (12 ounce) package frozen unsweetened raspberries, thawed
3 (7 ounce) containers full-fat Greek yogurt
½ cup brown sugar

Steps:

Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

Nutrition Facts : Calories 168.8 calories, Carbohydrate 20.6 g, Cholesterol 16.9 mg, Fat 7.5 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 3.8 g, Sodium 53.2 mg, Sugar 18.5 g

FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE

Fresh Raspberry Yogurt Bundt Cake Recipe image

If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.

Provided by Camille Beckstrand

Categories Dessert

Time 1h10m

Number Of Ingredients 15

Ingredients

2¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
zest if 1 lemon
1 cup butter (softened)
1 cup sugar
3 eggs
2 Tablespoons lemon juice
6 ounces plain greek yogurt (1 container, I used Chobani)
2 cups fresh raspberries
3 Tablespoons flour
4 ounces cream cheese ((½ an 8 ounce package), softened)
¼ cup seedless raspberry jam (or preserves)
1 cup powdered sugar
3 Tablespoons milk

Steps:

Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.

Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving

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