Raspberry and vanilla yoghurt sauce

I’ve included a delicious show-stopping sauce that you can whisk up in a few seconds. This recipe is based on a classic Vinnies dessert sauce, which we have served variations of over the years. The Symbio yoghurt brand already has the perfect balance of vanilla, so it’s simply a matter of adding the berries. This will keep in the fridge for up to a week.

Ingredients

2 tsp	Lemon juice
2 cups	Probiotic vanilla yoghurt (Main)
¼ cup	Soft brown sugar
½ cup	Light cream cheese
1 tsp	Pure vanilla extract
1 cup	Raspberries, fresh or frozen (Main)

Directions

1. Blend all the ingredients together in a food processor until smooth.
2. Pour into bottles or jars, attach labels, then keep in the fridge.

Serving suggestions

• Serve folded through strawberries and raspberries.
• Pour over chilled diced watermelon marinated with honey, orange zest and juice.
• Spoon on to chargrilled pineapple with fresh mint.
• Serve in a tall glass layered with broken mince pies and alternate scoops of sorbet and ice cream.
• Or simply enjoy on top of your favourite breakfast cereal.