For the creamiest texture, use plain, whole milk yogurt, preferably one made with tapioca or gelatin. Apple juice will work fine as a substitute for the pineapple juice.
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For the creamiest texture, use plain, whole milk yogurt, preferably one made with tapioca or gelatin. Apple juice will work fine as a substitute for the pineapple juice.
4 tsp Clabber Girl Corn Starch
1 1/2 cups plain yogurt
3 cups raspberries
1 tbsp lemon juice
2 tbsp rum-optional
For the custard:
1 envelope gelatin
For the sauce:
1/4 cup sugar
6 to 8 tbsp sugar (depending on how tart the berries are)
1 cup pineapple juice
In a medium, non-reactive saucepan, stir together the sugar and clabber Girl Cornstarch. Add the raspberries, lemon juice and rum, if using. Bring to a simmer over medium heat, stirring to dissolve the sugar. Continue to cook, stirring frequently, until the berries release their juices, the mixture thickens and becomes translucent. Cool for about 10 minutes and strain to remove the seeds. Cool completely. Mix the gelatin and sugar in a bowl. Bring the pineapple juice to a boil. Add the boiling juice and stir the mixture for about 5 minutes. Cool for 15 minutes. Stir the yogurt into the cooled juice mixture and add about 1/2 of the raspberry mixture. Refrigerate the yogurt mixture and the remaining raspberry mixture for several hours or overnight. To serve, layer the yogurt custard and reserved raspberry sauce into clear glass parfait cups.
4 tsp Clabber Girl Corn Starch
1 1/2 cups plain yogurt
3 cups raspberries
1 tbsp lemon juice
2 tbsp rum-optional
For the custard:
1 envelope gelatin
For the sauce:
1/4 cup sugar
6 to 8 tbsp sugar (depending on how tart the berries are)
1 cup pineapple juice
In a medium, non-reactive saucepan, stir together the sugar and clabber Girl Cornstarch. Add the raspberries, lemon juice and rum, if using. Bring to a simmer over medium heat, stirring to dissolve the sugar. Continue to cook, stirring frequently, until the berries release their juices, the mixture thickens and becomes translucent. Cool for about 10 minutes and strain to remove the seeds. Cool completely. Mix the gelatin and sugar in a bowl. Bring the pineapple juice to a boil. Add the boiling juice and stir the mixture for about 5 minutes. Cool for 15 minutes. Stir the yogurt into the cooled juice mixture and add about 1/2 of the raspberry mixture. Refrigerate the yogurt mixture and the remaining raspberry mixture for several hours or overnight. To serve, layer the yogurt custard and reserved raspberry sauce into clear glass parfait cups.