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Ginger-Yogurt Cream
Ginger-Yogurt Cream
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From: EatingWell Magazine, March/April 1996
This gingery cream sauce will turn any fresh fruit into a dessert.
- By: EatingWell Test Kitchen
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- 1 cup low-fat vanilla yogurt
- ¼ cup whipping cream
- 1 tablespoon confectioners’ sugar
- 1 tablespoon finely chopped candied ginger
- 1 tablespoon white rum, (optional)
Preparation
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Active
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Ready In
- 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.
- Serving size: 2 tablespoons
- Per serving: 56 calories; 3 g fat(2 g sat); 0 g fiber; 6 g carbohydrates; 2 g protein; 4 mcg folate; 10 mg cholesterol; 6 g sugars; 110 IU vitamin A; 0 mg vitamin C; 59 mg calcium; 0 mg iron; 23 mg sodium; 74 mg potassium
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate
