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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

216 calories; 5.3 g total fat; 2.7 g saturated fat; 16 mg cholesterol; 84 mg sodium. 169 mg potassium; 39.7 g carbohydrates; 1.4 g fiber; 30 g sugar; 3.9 g protein; 139 IU vitamin a iu; 1 mg vitamin c; 8 mcg folate; 124 mg calcium; 17 mg magnesium;