Raspberry Yoghurt Pudding
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 ⅛ cups Amaranth
- 1 ¾ cups Raspberries
- 1 Tbsp powdered sugar
- ½ cup raisins
- ¼ cup Apple juice
- 3 ½ cups low-fat Yogurt
- 2 tsps Poppy seeds
- 12 Raspberries (to garnish)
Preparation steps
1.
Put the amaranth in a pan with 500 ml water and bring to a boil. Cook for 20 minutes then remove from the heat and cover.
2.
Mash the raspberries with the icing sugar and set aside for 5 minutes.
3.
Put the raisins in a small bowl, pour over the apple juice and let soak.
4.
Push the raspberry mixture through a sieve to remove the pips.
5.
Fluff the amaranth with a fork and quickly stir through the yoghurt.
6.
Divide the yoghurt between 4 bowls and pour over a little of the raspberry puree. Scatter with the raisins and poppy seeds and garnish with the whole raspberries.
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