Make Ahead Recipe
Yogurt Covered Raisins and Almonds
Adapted from Real Snacks by Lara Ferroni
- 1 tsp hot water
- ½ tsp gelatin
- ¼ cup Greek yogurt
- 1½–1¾ cups powdered sugar
- 1 tsp honey
- Pinch of salt
- 1 tsp vanilla extract
- 2 cups dried fruit (like raisins and cranberries) and/or nuts
Prep and Cook
- Line a baking sheet with parchment paper and set aside.
- In a small bowl combine the hot water and gelatin, and stir until the gelatin dissolves. Set aside. In a slightly larger bowl, whisk together the yogurt, powdered sugar, honey, salt and vanilla extract until smooth and thick. Add the gelatin mixture and stir to combine.
- Place the raisins in a medium bowl and add half the yogurt coating. Toss to lightly coat the fruit with the mixture and pour everything out onto the prepared baking sheet.
- Using a fork, separate the raisins as much as you like, making small clusters of fruit. Place the tray in the fridge for 15–20 minutes, or until the coating is mostly set.
- Scrape the raisins back in the bowl and repeat the process using the remaining yogurt mixture. This time chill the fruit until the coating is completely set and dry.
Store the raisins in the fridge for up to 1 week.
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