Raspberry Yogurt Bombe
A delightful frozen treat combining fresh raspberries and creamy yogurt.
Equipment
- Sieve
- Springform pan
- Parchment paper
Ingredients
- 12 oz plain yogurt
- 2 oz sugar
- 1 tsp vanilla extract
- 0.5 unit lemon (juice)
- 8 oz whipped cream
- 8 oz raspberries
- 5 oz cookie dough of your choice
- 1 unit raspberries, blackberries, blueberries to garnish
Instructions
- Add the sugar, vanilla extract, and lemon juice to the yogurt and beat until a stiff cream forms.
- Lay a sieve on the bowl and cover it with a clean kitchen towel. Pour the yogurt cream into the bowl and refrigerate overnight.
- Puree the raspberries, pass the mixture through a sieve and into a small bowl, and freeze overnight.
- The next day, hollow out a section of the yogurt dome that will fit the size of the raspberry disc.
- Place the raspberry disc in the hollow space and completely cover the top with some of the yogurt cream you removed.
- Press the cookie dough into a springform pan lined with parchment paper (the pan should be the same diameter as the yogurt dome). Bake in a preheated oven set to 350°F for 12 minutes.
- Once the cookie cake has cooled, place it on top of the yogurt dome.
- Gently remove the cloth from the yogurt dome, turn it over onto a plate, and garnish with fresh berries.
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Notes
This raspberry yogurt bomb not only looks refreshing with its pretty berry ring, but it also tastes delicious – and that's saying something for such a healthy dessert!