Cranberry-Almond Fool

Cranberry-Almond Fool

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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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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)

Preparation

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  1. Place yogurt in a paper-towel-lined sieve set over a bowl and drain in the refrigerator for 1 hour.
  2. Mix cranberry sauce and almond extract in a small bowl and set aside.
  3. 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 information

  • 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: 2 1/2
  • Exchanges: 1 fat-free milk, 2 other carbohydrate, 1 fat

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