Mountain High Yoghurt


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Yoghurt

Raspberry Pizzelle Towers

Pizzelles are crisp, flat, lacy Italian cookies made in an iron press. They are often anise-flavored, but vanilla works best in this recipe. You can find them in the gourmet section of many grocery stores or at bakeries, if you don’t have a pizzelle iron.

1 cup heavy cream
1 tablespoon powdered sugar
1 cup Raspberry Mountain High Yoghurt
½ cup raspberries, chopped
12 vanilla Pizzelle cookies
6 ounces raspberries
Vanilla Mountain High Yoghurt for garnish
Additional powdered sugar

Combine heavy cream and powdered sugar in a mixing bowl. Beat until stiff. Gently fold in yoghurt and chopped raspberries.

Place one cookie on a serving dish. Top with about 2 tablespoons of yoghurt mixture. Press a few fresh raspberries into the yoghurt mixture, then cover with another cookie. For a tall tower, repeat the process so three cookies are used. For a shorter tower, use only two cookies. For the top layer, add a dollop of the vanilla yoghurt, and a few raspberries. Garnish with powdered sugar. Repeat the process for the remaining servings.

Makes 4 servings of three-cookie towers, or 6 servings of two-cookie towers.

Note: Try using lemon yoghurt with this recipe and substitute pineapple for the raspberries.

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