Raspberry & Cookie Swirls: adapted from Nigella Lawson’s ‘Raspberry & Oatmeal Swirls’

Ingredients:
- 1 cup frozen raspberries, thawed
- 2 cups low-fat Greek yogurt, sweetened with an artifical sweetener (Equal, Sweet N’ Low, Canderel)
- ½ cup cookie crumbs, such as oatmeal, nilla wafers or digestive biscuits

Instructions:
- Put the thawed raspberries into a blender and puree.
- Spoon 1 to 2 teaspoons of the raspberry puree into a serving glass, top with 2 tablespoons of the yogurt and sprinkle a layer of cookie crumbs on top.
- Cover the crumbs with 1 more layer of yogurt, then raspberry puree and finally cookie crumbs again.
- These can be prepared the night before, in which case don’t sprinkle the final layer of cookie crumbs until you are ready to eat the swirls but leave the glasses with the yogurt on top, covered with plastic wrap.

(Source: fyeahoatmeal)