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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 1 cup low-fat vanilla yogurt
  • 1/4 cup whipping cream
  • 1 tablespoon confectioners’ sugar
  • 1 tablespoon finely chopped candied ginger
  • 1 tablespoon white rum, (optional)

Preparation

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  1. 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.
  2. 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 information

  • 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; g added sugars; 110 IU vitamin A; 0 mg vitamin C; 59 mg calcium; 0 mg iron; 23 mg sodium; 74 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 other carbohydrate

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