Yield: 4 servings
- 2 pints fresh raspberries
- 1/4 cup balsamic vinegar
- 1 1/2 cups frozen vanilla yogurt
- 1 teaspoon chopped almonds
- Combine 2 pints fresh raspberries with 1/4 cup balsamic vinegar; toss to coat. Let stand for at least 30 minutes. Spoon 1 cup marinated raspberries over 1 1/2 cups frozen vanilla yogurt, and sprinkle with 1 teaspoon chopped almonds. Serve immediately.
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