This gingery cream sauce will turn any fresh fruit into a dessert.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt and let it drain in the refrigerator until slightly thickened, about 30 to 60 minutes.

  • Whip cream in a chilled small mixing bowl with a whisk or electric mixer to soft peaks. Add the drained yogurt, sugar, ginger and rum, if using; fold gently to mix. Serve immediately or refrigerate, covered, for up to 8 hours.

Nutrition Facts

56 calories; protein 1.7g 3% DV; carbohydrates 6.5g 2% DV; dietary fiberg; sugars 5.8g; fat 2.7g 4% DV; saturated fat 1.7g 9% DV; cholesterol 9.9mg 3% DV; vitamin a iu 109.8IU 2% DV; vitamin c 0.3mg 1% DV; folate 3.7mcg 1% DV; calcium 59.2mg 6% DV; iron 0.1mg; magnesium 5.4mg 2% DV; potassium 74.4mg 2% DV; sodium 23.2mg 1% DV; thiaminmg 1% DV.