When you're hosting a dinner party, it's nice to have at least one course that you don't have to worry about.
And lemon custard with raspberries ends the meal on a light and refreshing note.
Instructions:
Lemon Custard with Raspberries
- 2 6 oz Containers of Lemon Yogurt (1 1/3 Cups)
- 1 4-Serving Package of Vanilla Instant Pudding Mix
- 1 Cup Heavy Whipping Cream
- 1-2 Cups Fresh Raspberries
- 4 Cocktail Glasses or Dessert Cups
Directions:
- Beat the yogurt and dry pudding mix in a medium bowl with an electric miser on low for 30 seconds.
- Add the whipping cream and beat on medium for 3 to 5 minutes, scraping the bowl occasionally, until soft peaks form.
There are actually two ways to serve this ...
I prefer to serve this in pretty cocktail glasses. To do this, place a heaping tablespoon of custard into each serving glass. Split up the raspberries between the glasses, and then top with the remaining custard.
You can also mix the custard with the raspberries, and then divide into serving dishes or cups.
Either way, simply cover each dish with saran wrap, and store in the fridge until ready to serve.
Tip: Mix up the flavors by changing out the yogurt flavors and fruit. This recipe is extremely versatile! Try orange yogurt and blueberries. Or mix the lemon yogurt with strawberries. The possibilities are endless. 🙂
