Nutrition per serving may change if servings are adjusted.
1 1/2 cups nonfat vanilla yogurt
1 16-ounce can whole-berry cranberry sauce
1/4 teaspoon almond extract
1/3 cup whipping cream
2 tablespoons toasted slivered almonds, (see Tip)
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.
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; 0 g added sugars; 139 IU vitamin A; 1 mg vitamin C; 124 mg calcium; 0 mg iron; 84 mg sodium; 169 mg potassium
Carbohydrate Servings: 2 1/2
Exchanges: 1 fat-free milk, 2 other carbohydrate, 1 fat