Raspberry Yogurt and Fruit Salad

1. 1

   Puree raspberries with syrup in food processor or blender.

2. 2

   Strain; discard seeds.

3. 3

   In a small saucepan over high heat, bring raspberry puree to boiling.

4. 4

   In a small bowl, combine cold water and cornstarch; add to boiling puree.

5. 5

   Cook over medium-high heat, whisking constantly, 2 - 4 minutes, or until slightly thickened.

6. 6

   Transfer to mixing bowl.

7. 7

   Put in freezer for 15 minutes, or until cold but not frozen.

8. 8

   In another bowl, combine orange sections, papaya, banana, blueberries, and strawberries.

9. 9

   Whisk yogurt into chilled raspberry puree.

10. 10

    Divide half the yogurt mixture among 4 bowls or goblets.

11. 11

    Spoon fruit over yogurt mixture; top with remaining yogurt mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.