Ginger Cream

Ginger Cream

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From: EatingWell Magazine Fall 2003

Chopped candied ginger adds a sweet and spicy note to lightened-up whipped cream.

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 1 1/2 cups low-fat vanilla yogurt
  • 1/2 cup whipping cream
  • 1/4 cup candied ginger, finely chopped


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  1. Line a sieve with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. Spoon in yogurt. Cover and let drain in the refrigerator for 1 1/2 hours.
  2. Discard whey. Whip cream into soft peaks in a chilled bowl with chilled beaters. Push cream to one side; add drained yogurt and fold in with a rubber spatula. Fold in candied ginger.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 24 calories; 1 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 1 g protein; 1 mcg folate; 5 mg cholesterol; 2 g sugars; 61 IU vitamin A; 0 mg vitamin C; 24 mg calcium; 0 mg iron; 9 mg sodium; 29 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Per tablespoon = a "free" food

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