Vanilla Cream

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From: EatingWell Magazine Spring 2003

This versatile creamy topping blends the nutritional virtues and creamy texture of drained nonfat yogurt with the luxury of a little whipped cream. Use it in place of full-fat whipped cream or dessert topping. If you like, you can make variations by using different flavors of yogurt or even whisking in a bit of cocoa powder.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 cup low-fat or nonfat vanilla yogurt
  • 1/4 cup whipping cream
  • 2 1/2 teaspoons confectioners' sugar, (optional)

Preparation

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  1. Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for 1 hour. Discard whey.
  2. Whip cream in a small bowl until soft peaks form. Add sugar, if using, and continue whipping until firm peaks form. Fold in the drained yogurt.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 24 calories; 1 g fat(1 g sat); 0 g fiber; 2 g carbohydrates; 1 g protein; 2 mcg folate; 5 mg cholesterol; 2 g sugars; 0 g added sugars; 45 IU vitamin A; 0 mg vitamin C; 29 mg calcium; 0 mg iron; 11 mg sodium; 37 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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