These are delicious as parfaits or on top of your favorite ice cream. (Recipe courtesy of The Fresh Fridge)
Serve as a refreshing dessert after Grilled Steak with Avocado Sauce on Independence Day.
16 oz. raspberries (fresh or frozen/defrosted)
8 oz. fresh raspberries (for topping)
3/4 cup white sugar
1 tablespoon cornstarch
1 1/2 cups red wine (if sweeter wine, reduce sugar slightly)
12 oz. fat-free vanilla yogurt
Garnish: fresh sprigs of mint
In a large pot (preferably with high side walls) mix together sugar and cornstarch. Next stir in red wine and bring to a boil, stirring occasionally. It will begin to boil and rise at this point, continue to stir 2-3 minutes until it begins to thicken.
Next, stir in 16 oz. raspberries (fresh or thawed) and bring the mixture to a boil again, stirring occasionally. Cook for another 1-2 minutes until mixture begins to thicken, then remove from heat. Strain in a fine mesh strainer and pour into a container. Cover and chill in fridge for at least 1 hour.
To prepare parfaits: In a small glass pour in 1 layer vanilla yogurt, then layer with fresh raspberries, pour in a drizzle of the red wine sauce, then repeat. Top off with a few extra fresh raspberries and a sprig of mint. Serve cold.