2-1/2 cups vanilla wafer cookies,
finely ground (1-1/3 cup crumbs)
5 tbs. butter, melted
5 (6 oz) conts. Blackberries
1-1/4 cups sugar
1-1/2 cup heavy cream
2 cups vanilla Greek yogurt,
at room temp.
3 (25 oz) envs. Unflavored gelatin
Fresh mint leaves
Coat 9”x3” spring form pan with cooking spray.
Mix cookie crumbs and butter; press into bottom of pan.
Chill 30 minutes.
In food processor, puree 3 conts. Blackberries and 1 cup
sugar, using spoon, stir and press mixture through sieve into bowl
to yield 1-1/2 cups puree.
Reserve in bowl.
On medium speed, beat cream and remaining sugar until stiff; fold
in yogurt.
In microwave-safe bowl, stir 2 envs. Gelatin into ¼ cup water; let stand until gelatin
is absorbed, 2 minutes.
Microwave 15 sec. or until melted.
Stir into puree; fold in 1 cup yogurt mixture and 1 cont. blackberries.
Chill until thickened 5 minutes.
Transfer to pan.
Cover; chill.
In medium microwave-safe bowl, stir remaining gelatin into 2 tbs. water.
Let stand 2 minutes.
Microwave in 15 sec. intervals until melted.
Stir 1 cup yogurt mixture into gelatin, then add to remaining yogurt mixture.
Spread over blackberry layer.
Cover and chill until firm, 4 hours.
Remove side of pan.
Top with remaining blackberries and mint.
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