Gallery

Recipe Summary

Yield:
2 servings.
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place raspberries in a wire-mesh strainer; press with back of spoon against the sides of the strainer to squeeze out 1/3 cup juice. Discard pulp and seeds remaining in strainer.

    Advertisement
  • Combine raspberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly. Let mixture cool slightly. Add sugar and yogurt to raspberry mixture, stirring until blended; set aside.

  • Place apple and pear slices in a bowl; sprinkle with lemon juice, and toss gently. Arrange apple, pear, grapes, and cheeses on 2 lettuce-lined salad plates. Serve with dressing mixture.

Source

Cooking Light Light Cooking for Two

Nutrition Facts

307 calories; calories from fat 19%; fat 6.5g; saturated fat 3.3g; mono fat 0g; poly fat 0g; protein 10.4g; carbohydrates 56.4g; fiber 0g; cholesterol 19mg; iron 0mg; sodium 207mg; calcium 0mg.
Advertisement
Advertisement