Ginger-Yogurt Cream
This gingery cream sauce will turn any fresh fruit into a dessert. Source: EatingWell Magazine, March/April 1996
Ingredients
Directions
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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.
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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
Serving Size: 2 tablespoons
Per Serving:
56 calories; 2.7 g total fat; 1.7 g saturated fat; 10 mg cholesterol; 23 mg sodium. 74 mg potassium; 6.5 g carbohydrates; 6 g sugar; 1.7 g protein; 110 IU vitamin a iu; 4 mcg folate; 59 mg calcium; 5 mg magnesium;
Exchanges:
1/2 other carbohydrate