This gingery cream sauce will turn any fresh fruit into a dessert. Source: EatingWell Magazine, March/April 1996

EatingWell Test Kitchen



  • 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; 2.7 g total fat; 10 mg cholesterol; 23 mg sodium. 6.5 g carbohydrates; 1.7 g protein; Full Nutrition