Cranberry-Almond Fool

From EatingWell: 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.

6 servings

Active Time: 15 minutes

Total Time: 2 1/4 hours

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

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

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.

Tips & Notes

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

Per serving: 216 calories; 5 g fat ( 3 g sat , 2 g mono ); 16 mg cholesterol; 40 g carbohydrates; 4 g protein; 1 g fiber; 63 mg sodium; 169 mg potassium.

Carbohydrate Servings: 2 1/2

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

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