Cranberry sauce isn't just for turkey dinner; here it's stirred into slightly thickened vanilla yogurt for a quick and easy dessert. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau
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Ingredients

Directions

  • 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; 5.3 g total fat; 16 mg cholesterol; 84 mg sodium. 39.7 g carbohydrates; 3.9 g protein; Full Nutrition