Raspberry And Oatmeal Swirls

By Nigella Lawson

Raspberry And Oatmeal Swirls
Jonathan Player for The New York Times
Total Time
15 minutes
Rating
4(68)
Comments
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I make no apology for using frozen raspberries in the oatmeal yogurt swirls. At this time of year, what really is the option? Besides, I love these breakfast sundaes best when the berries are still frozen and tasting like a tart sorbet against the smooth creaminess of the yogurt and the sweet crunch of the cookie crumbs.

I often find it easier to make these, too, the night before. The raspberries thaw and the yogurt stiffens somewhat, and yes, the cookie crumbs in the middle lose their crunch, but everything melds together gloriously. A last-minute sprinkling of cookie crumbs on top is all they need.

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Ingredients

Yield:6 servings
  • 2cups (one 12-ounce bag) frozen raspberries
  • 4teaspoons confectioners' sugar
  • 2cups Greek or whole milk yogurt
  • ½cup oatmeal cookie crumbs (from crumbled cookies)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

178 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 16 grams sugars; 4 grams protein; 139 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Set aside six glasses, each with ¾-cup capacity. In a food processor or blender, combine frozen berries and sugar, and purée for 2 to 3 minutes to make a smooth thick sauce.

  2. Step 2

    Spoon about 2 teaspoons raspberry purée into each glass, and top with about 2 tablespoons yogurt. Sprinkle with a layer of cookie crumbs. Make another layer of 2 tablespoons yogurt and top with 2 teaspoons purée. At this point the swirls may be covered with plastic wrap and refrigerated. To serve, top each swirl with a final layer of cookie crumbs.

Ratings

4 out of 5
68 user ratings
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Comments

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Marli

Made for diabetics: Used “monkfruit in the raw” added to raspberries (we grow, so fresh) And ‘truvia stevia brown sugar with molasses’ added to oatmeal in a frypan with melted butter and a dash of salt (since we did not have cookies.

KellyV

I let the frozen raspberries thaw before pureeing in blender, added some fresh squeezed lemon juice with powdered sugar. Everyone loved, will definitely make again!

jude

Halved the recipe for 3 people. The raspberry mixture was a bit ice-y, so I microwaved it for around 10 seconds to form the sauce. I let the swirls sit in the fridge for 15 minutes before serving. A really delicious and light summer dessert. The tart raspberry, cold yogurt and sweet crunchy cookie invokes an-almost lemon ice box pie texture. Next time I would increase the amount of cookie crumbles. Excited to explore with other fruits and toppings.

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