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Ginger Cream

Fall 2003

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


Ginger Cream Recipe

Makes: 2 cups

Active Time:

Total Time:

Preparation

  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

Per tablespoon: 24 calories; 1 g fat (1 g sat, 0 g mono); 5 mg cholesterol; 3 g carbohydrates; 1 g protein; 0 g fiber; 10 mg sodium; 58 mg potassium.

Exchanges: Per tablespoon = a free food


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Recipe Categories

Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Dessert
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
More than 1 hour
Publication
Fall 2003
20 minute dinner recipes
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