Raspberry Yogurt Pudding Salad
Servings: 6
Print Recipe
Ingredients
- ¾ cup powdered sugar divided
- 8 ounces cream cheese softened
- 1 ½ cups heavy whipping cream cold
- 2 cups frozen raspberries or any frozen fruit
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- Fresh raspberries for garnish
Instructions
- Heat frozen raspberries in a saucepan over medium heat for 5-7 minutes until broken down. Cool, then strain if desired. Refrigerate until completely cool.
- Beat cream cheese until fluffy. Add half the powdered sugar, vanilla, and lemon juice, beating until smooth. Mix in cooled raspberry puree.
- In a separate bowl, whip heavy cream with remaining powdered sugar until stiff peaks form.
- Gently fold whipped cream into raspberry mixture in three additions until uniform in color.
- Spoon or pipe into serving dishes and refrigerate for at least 2 hours.
- Garnish with fresh raspberries before serving.
Notes
- For a smoother texture, strain the raspberry puree to remove seeds.
- Use cold equipment to help the mousse set properly.
- This mousse can be made up to 2 days in advance.
Nutrition
Serving: 0g | Calories: 412kcal | Carbohydrates: 29g | Protein: 5g | Fat: 32g | Sodium: 105mg | Fiber: 4g | Sugar: 24g