While visiting my parents in Northern Wyoming, we harvested raspberries galore from their garden, so I started finding creative ways to serve them. You know that means we had a TON of berries, because usually we pop them all in our mouths before they have a chance to go in any recipe.
I have been craving a dish called “Raspberry Fluff” for a while. It often contains whipped cream, marshmallows, dry Jell-O mix…maybe some pudding… with a few strawberries in it. I used to love the stuff as a kid! Since I don’t usually have marshmallows, Jell-O and pudding mixes on hand in my cupboards, I improvised and what came of it turned out to be a delicious hit for the whole family. Here it is:
Four-Ingredient Raspberry Fluff
Flavor of Raspberry Fluff salad without the packaged mixes
- 10 oz. Raspberry Yogurt Chobani
- 1 Cup Cottage Cheese 4% Milkfat
- 2 Cups Fresh Raspberries rinsed and drained
- 15 oz Canned Mandarin Oranges drained
In a medium-sized mixing bowl, use a wooden spoon to mix together cottage cheese and yogurt until it is well blended.
Gently fold the raspberries and oranges into the mixture, careful not to mash them.
Serve immediately or chill for an hour before serving.
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(These are what I use and they have weathered the storms in my kitchen for 13 years and counting. Below is a less expensive option.)