Raspberry Bellini & Raspberry Yogurt

Raspberry Bellini 
12 oz. raspberries
2 Tbsp. sugar
1 bottle champagne or sparkling wine
Rinse & drain raspberries. Place in blender with sugar and process until smooth, about 2 minutes.
Place a sieve over a bowl. Pour raspberry puree into sieve and let stand for 10-15 minutes,until juice has drained through. Use the back of a spoon to speed things up if you get impatient. 
Discard seeds.
Refrigerate strained puree until ready to use. To serve: place 1 Tbsp. puree in bottom of champagne flute. Fill with champagne. Stir gently and serve.
Raspberry Yogurt
12 oz. raspberries
2 Tbsp. cornstarch
1/2 cup sugar
1 Tbsp. butter
1/4 cup triple sec
Greek-style plain yogurt

Rinse and drain raspberries. Save a few for the garnish. Combine cornstarch with sugar in saucepan. Add raspberries, butter, and triple sec.
Cook and stir over low heat until thickened. Cool, then chill in refrigerator at least 2 hours.
To serve: Spoon yogurt into serving bowls, then top with raspberry puree. Garnish with reserved raspberries.
Recipe Submitted by
Beverly Noble
A Lifetime of Recipes
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