Best Raspberry And Oatmeal Swirls Recipes

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RASPBERRY AND OATMEAL SWIRLS



Raspberry and Oatmeal Swirls image

Provided by Nigella Lawson : Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 5

2 cups frozen raspberries
4 teaspoons confectioners' sugar
2 heaping cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs
Special equipment: 6 (3/4-cup capacity) glasses

Steps:

  • Put the frozen raspberries into a blender with the sugar, and puree. You may have to be patient as they will be difficult to blitz at first since they are extremely hard when frozen.
  • Spoon 1 to 2 teaspoons of the raspberry puree into each glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
  • Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
  • These can be prepared the night before, in which case don't sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.

RASPBERRY AND OATMEAL SWIRLS



Raspberry And Oatmeal Swirls image

I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen and tasting like a tart sorbet against the smooth creaminess of the yogurt and the sweet crunch of the cookie crumbs. I often find it easier to make these, too, the night before. The raspberries thaw and the yogurt stiffens somewhat, and yes, the cookie crumbs in the middle lose their crunch, but everything melds together gloriously. A last-minute sprinkling of cookie crumbs on top is all they need.

Provided by Nigella Lawson

Categories     breakfast, easy, quick, main course

Time 15m

Yield 6 servings

Number Of Ingredients 4

2 cups (one 12-ounce bag) frozen raspberries
4 teaspoons confectioners' sugar
2 cups Greek or whole milk yogurt
1/2 cup oatmeal cookie crumbs (from crumbled cookies)

Steps:

  • Set aside six glasses, each with 3/4-cup capacity. In a food processor or blender, combine frozen berries and sugar, and purée for 2 to 3 minutes to make a smooth thick sauce.
  • Spoon about 2 teaspoons raspberry purée into each glass, and top with about 2 tablespoons yogurt. Sprinkle with a layer of cookie crumbs. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons purée. At this point the swirls may be covered with plastic wrap and refrigerated. To serve, top each swirl with a final layer of cookie crumbs.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 2 grams, Carbohydrate 25 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 138 milligrams, Sugar 15 grams

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