Yogurt and Raspberry Squares
Yogurt and Raspberry Squares
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Yogurt and Raspberry Squares

Preparation
25 MIN
Cooking
18 MIN
Chilling
6 H
Servings
8
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Ingredients

Crust

Yogurt Topping

Raspberry Jelly

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 20-cm (8-inch) square Pyrex dish with parchment paper, letting it hang over both sides. Butter the 2 other sides.

Crust

  1. In a bowl, combine all the dry ingredients. Stir in the butter. Press onto the bottom of the pan. Bake for about 15 minutes. Let cool.

Yogurt Topping

  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes. Set aside.
  2. In a saucepan, heat 60 ml (¼ cup) of the raspberry purée with the sugar until melted. Add the gelatin and cook for about 1 minute while stirring. Stir in the remaining raspberry purée and yogurt with a whisk. Pour over crust and refrigerate for about 3 hours.

Raspberry Jelly

  1. In a bowl, sprinkle the gelatin over the water and let bloom for 5 minutes.
  2. In a saucepan, heat 60 ml (¼ cup) of the raspberry purée with the sugar until melted. Add the gelatin and cook for about 1 minute while stirring. Stir in the remaining raspberry purée with a whisk. Pour over the yogurt topping. Refrigerate for about 3 hours.
  3. When ready to serve, cut into squares.

Note

For 750 ml (3 cups) of raspberry purée, simply measure 1.75 litres (7 cups) of frozen and thawed raspberries (about 900 g at purchase). Purée in a blender and strain.

Comment

  1. Tastes as good as it looks. The only hard part is waiting for each layer to set.

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