Cranberry-Almond Fool

http://www.eatingwell.com/recipes/cranberry_almond_fool.html

From EatingWell:  November/December 1998

Cranberry sauce isn't just for turkey dinner; here it's stirred into slightly thickened vanilla yogurt for a quick and easy dessert.

6 servings | Active Time: 15 minutes | Total Time: 2 1/4 hours

Ingredients

• 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)

Preparation

1. Place yogurt in a paper-towel-lined sieve set over a bowl and drain in the refrigerator for 1 hour.
2. Mix cranberry sauce and almond extract in a small bowl and set aside.
3. 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.

Nutrition

Per serving : 216 Calories; 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.