安喬♥愛溜達♥

RASPBERRY AND OATMEAL SWIRLS

INGREDIENTS 
250g fresh or frozen raspberries 
4 teaspoons icing sugar 
3 HobNobs or other oatmeal biscuits 
500g Greek yogurt 
Serving Size : Makes 6 smallish glasses  

INTRODUCTION 
As featured on the ITV Nigella show. From Nigella's book Feast. 

METHOD 
1. Put the raspberries into a blender with the sugar, and puree until they make a vibrant super-pink sauce. If they are frozen you may have   to be patient, as they will take longer to blitz. 
2. Gather together 6 glasses of about 150ml capacity, spoon 1-2 teaspoons of the raspberry puree into each one (I wouldn't dream of sieving.) Then dollop in each glass about a couple of tablespoons of the yogurt, and then sprinkle on a layer of biscuit crumbs on top of that. 
3. To get the biscuit crumbs, just put a few biscuits in a bag and bash with a rolling pin, but if you wanted you could use a processor, though it scarcely seems worth the effort. Why give yourself another whole batch of stuff to wash up? 
4. Cover the crumbs with one more layer of yogurt, then raspberry and finally biscuit crumbs again. 
5. Strange though it sounds, you can make these the night before, in which case don't sprinkle the final layer of biscuit crumbs until you are ready to eat the swirls but leave the glasses yoghurt on top, covered with cling film. 
(adopted fm http://www.nigella.com/recipe/recipe_detail.aspx?rid=12493)

看了一次Travel & Living裡Nigella Lawson的節目，突然對她很著迷，也許因為她是英國人的關係吧！
Anyway，這道點心是我媽媽在灰濛濛的週日午飯後，做給全家人吃的甜點。我在旁邊看著她做，也太簡單了吧！就順便把它給學起來了。感想就是還真的不錯吃呢！連我這討厭優格的人也情不自禁愛上了。
跟我一樣不愛優格的可以多加一些餅乾，Nigella的配方是加燕麥餅，我媽則是加蘇打餅。也是ok啦！不要加太甜的餅就可以了，不然味道可能會太多。
吃完還真的有幸福的感覺喔！ 

歡迎光臨NIGELLA'S WEBSITE，有更多的食譜喔！