Cranberry sauce isn't just for turkey dinner; here it's stirred into slightly thickened vanilla yogurt for a quick and easy dessert.
Active Time: 15 minutes |
Total Time: 2 1/4 hours
1 1/2 cups nonfat vanilla yogurt
1 16-ounce can whole-berry cranberry sauce
1/4 teaspoon almond extract
1/3 cup whipping cream
2 tablespoons toasted slivered almonds, (see Tip)
Place yogurt in a paper-towel-lined sieve set over a bowl and drain in the refrigerator for 1 hour.
Mix cranberry sauce and almond extract in a small bowl and set aside.
Beat whipping cream in a chilled bowl until soft peaks form. Fold in drained yogurt. Fold in cranberry mixture until marbled. Spoon into serving dishes. Cover; chill for at least 1 hour. Sprinkle with toasted almonds before serving.
Per serving :
5 g Fat;
3 g Sat;
2 g Mono;
16 mg Cholesterol;
40 g Carbohydrates;
4 g Protein;
1 g Fiber;
63 mg Sodium;
169 mg Potassium
2 1/2 Carbohydrate Serving
Exchanges: 1 fat-free milk, 2 other carbohydrate, 1 fat
Tips & Notes
Tip: To toast slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.