Raspberry Cream Crunch
February 20th, 2008 by admin2 tablespoons butter
6 Graham crackers, crushed
1/4 cup sugar
1/3 cup wholewheat semolina
2 cups milk
1 x 5 oz carton raspberry yogurt
1/4 cup cream cheese
1/2 cup fresh raspberries to decorate
Melt the butter in a saucepan and add the crushed biscuits (crackers).
Mix well and allow to cool. In a saucepan, mix the sugar, semolina
and milk. Bring to the boil, stirring continuously, and simmer for
2 to 3 minutes. Cool slightly, then beat in the yogurt and cream
cheese. Pour the mixture into individual dishes and top each with a
little of the crumb mixture. Place in the refrigerator to set. Decorate
with fresh raspberries just before serving.
For babies aged 6 months to 1 year: serve without the crumb topping.
Posted in Desserts |