Raspberry Yogurt Delight

Serves: 4Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy

Serves: 4


  • 1⁄2 cup fresh or frozen raspberries, washed and drained
  • 3 Tbsp., plus 1 tsp. Splenda granulated, divided
  • 1 tsp. honey
  • 1⁄2 tsp. lemon juice
  • 1 1⁄2 cups plain, nonfat yogurt
  • 4 Tbsp. heavy cream


  • To make raspberry sauce, combine raspberries, 1 tsp. Splenda, honey, and lemon juice in a small microwave-safe bowl. Microwave for two minutes. Press through a fine mesh sieve to remove seeds. Cool for 30 minutes and refrigerate until needed.
  • Combine yogurt and 2 tablespoons Splenda Granulated in a medium bowl. Chill in refrigerator while you whip cream.
  • In a separate bowl, whip heavy cream until moderately stiff; stir in remaining 1 tablespoon Splenda Granulated.
  • To make dessert: Gently fold cream into yogurt. Spoon mixture into 4 dessert or parfait cups. Swirl 1 tablespoon prepared raspberry sauce into each cup and serve.