Saturday, August 26, 2017

Raspberry Whipped Yogurt

When making raspberry, dark chocolate chip cookies recently - well yesterday - I pulled out about 3/4 cup of the liquid and put it in the fridge as it reminded me of whipped yogurt. That has been confirmed by my wife who isn't into whipped yogurt. So here's how to make vegan whipped yogurt (apparently).

Equipment needed: Vita-Mix with the Dry Container or Blender, Spatula, Cutting Board, Knife, Bowl with Lid

2 Bananas
1 Avocado
1 pkg Frozen Raspberries

Blend the bananas until liquified. Add the avocado while the blender is still blending - this avocado was on its last legs so it was on the squishier side of avocado life. If your blender doesn't have a convenient hole in the middle of the lid, you may have to do some start/stop action.

Slowly add the frozen raspberries. Slowly because it will freeze and become hard to blend if you go too fast. But that could mean you're making frozen yogurt instead of the fridge kind. If that's more your speed, have a tamper handy to keep the blender blending.

Raspberries tend to have a bitter edge and that helps give it the yogurt taste. Pretty sure other fruits would work well, but they may not have that same yogurt bitterness. Fresh fruits would work and also speed up the process.

Once it's well-blended, scrape the mixture into a bowl and pop it in the fridge - after an appropriate amount of tasting, of course.

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