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Cranberry-Almond Fool
Cranberry-Almond Fool
0 Reviews
From: EatingWell Magazine, November/December 1998
Cranberry sauce isn't just for turkey dinner; here it's stirred into slightly thickened vanilla yogurt for a quick and easy dessert.
- By: Ruth Cousineau EatingWell Recipe Contributor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 1½ cups nonfat vanilla yogurt
- 1 16-ounce can whole-berry cranberry sauce
- ¼ teaspoon almond extract
- ⅓ cup whipping cream
- 2 tablespoons toasted slivered almonds, (see Tip)
Preparation
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Active
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Ready In
- Place yogurt in a paper-towel-lined sieve set over a bowl and drain in the refrigerator for 1 hour.
- Mix cranberry sauce and almond extract in a small bowl and set aside.
- Beat whipping cream in a chilled bowl until soft peaks form. Fold in drained yogurt. Fold in cranberry mixture until marbled. Spoon into serving dishes. Cover; chill for at least 1 hour. Sprinkle with toasted almonds before serving.
- Tip: To toast slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
- Per serving: 216 calories; 5 g fat(3 g sat); 1 g fiber; 40 g carbohydrates; 4 g protein; 8 mcg folate; 16 mg cholesterol; 30 g sugars; 139 IU vitamin A; 1 mg vitamin C; 124 mg calcium; 0 mg iron; 84 mg sodium; 169 mg potassium
- Carbohydrate Servings: 2½
- Exchanges: 1 fat-free milk, 2 other carbohydrate, 1 fat
