½ cup raspberries (fresh or frozen and thawed)
1 Tablespoon sugar
1 cup nonfat plain yogurt
3 pears or apples, sliced for serving
- Wash hands with soap and water.
- In a small bowl, mash the raspberries with sugar. Stir in the yogurt.
- Serve with cut fruit.
- Refrigerate leftovers within two hours.
We often serve this in classes and at events, served with apple slices for dipping. It is very popular. We usually use frozen raspberries as they are available year round, and we just let them thaw a bit before making the recipe.
Sherman County 4-H Cloverbuds used this recipe for our February 2020 meeting with 19 youth aged 5-8. The recipe was prepared ahead of time by one of the leaders, and served in bowls along with apple slices and graham crackers. Very fresh and tasty, like a boosted-up yogurt.