Cranberry sauce isn't just for turkey dinner; here it's stirred into slightly thickened vanilla yogurt for a quick and easy dessert.

Ruth Cousineau
Source: EatingWell Magazine, November/December 1998

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Recipe Summary

total:
2 hrs 15 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place yogurt in a paper-towel-lined sieve set over a bowl and drain in the refrigerator for 1 hour.

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  • 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.

Tips

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.

Nutrition Facts

216 calories; protein 3.9g 8% DV; carbohydrates 39.7g 13% DV; exchange other carbs 2.5; dietary fiber 1.4g 5% DV; sugars 29.5g; fat 5.3g 8% DV; saturated fat 2.7g 14% DV; cholesterol 15.8mg 5% DV; vitamin a iu 138.9IU 3% DV; vitamin c 0.6mg 1% DV; folate 8.2mcg 2% DV; calcium 124.3mg 12% DV; iron 0.1mg 1% DV; magnesium 17.5mg 6% DV; potassium 169.1mg 5% DV; sodium 84.3mg 3% DV; thiaminmg 3% DV.