Arizona Cream with Raspberry Puree

16 oz. (2 cups) non-fat plain yogurt

1 tsp vanilla extract

2/3 cups sugar (or substitute Splenda for part or all of sugar)

2 cups nonfat milk

2 tsp honey (if you don't have honey, you can increase sugar slightly instead)

2 tsp unflavored gelatin (Knox)

1/2 fresh lemon

Nutmeg to taste

1/2 cup raspberry puree (sweetened)

Combine milk, sugar, honey, gelatin, vanilla in a double boiler; stir frequently while heating to 180 degrees.

Remove from heat and cool to 100 degrees.

Add milk mixture to yogurt.

Add the zest and juice from one lemon and season to taste with nutmeg

Pour mixture into serving glasses and chill for several hours.

Top with Raspberry puree prior to serving.

 

 

Raspberry Puree

2 ea. 12 oz pkg of frozen raspberries

6 Tbs sugar

Thaw raspberries.  Puree in blender.  Add sugar and puree again.  Strain through a fine strainer to remove the seeds.