Raspberry Yogurt Pastries Recipes

Steps:

• On a baking sheet coated with cooking spray, separate crescent dough into two rectangles; seal perforations. Bake at 375° for 6-8 minutes or until golden brown. Cool on a wire rack. Spread yogurt on each pastry; top with raspberries. Serve immediately.

Steps:

• Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

Steps:

• Set 2 raspberries aside for garnish. In medium bowl, mix and crush remaining raspberries. Stir in raspberry yogurt.
• In 2 parfait glasses, spoon layer of raspberry mixture, using half of the mixture. Top each with lemon yogurt, using the entire lemon yogurt. Sprinkle layer of crushed cookies over lemon yogurt. Top with remaining raspberry yogurt.
• Garnish with reserved raspberries, lemon peel and the additional crushed cookie. Refrigerate until ready to serve.

Steps:

• Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
• In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
• In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
• In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
• Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.