Ginger-Yogurt Cream

From EatingWell: March/April 1996 — Subscribe Now!

This gingery cream sauce will turn any fresh fruit into a dessert.

1 cup

Active Time: 10 minutes

Total Time: 40 minutes

Nutrition Profile

Low calorie | Low carbohydrate | Low cholesterol | Healthy weight | View Complete Nutrition Guidelines»

Ingredients

1 cup low-fat vanilla yogurt
1/4 cup whipping cream
1 tablespoon confectioners' sugar
1 tablespoon finely chopped candied ginger
1 tablespoon white rum, (optional)

Preparation

Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt and let it drain in the refrigerator until slightly thickened, about 30 to 60 minutes.
Whip cream in a chilled small mixing bowl with a whisk or electric mixer to soft peaks. Add the drained yogurt, sugar, ginger and rum, if using; fold gently to mix. Serve immediately or refrigerate, covered, for up to 8 hours.

Nutrition

Per 2-tablespoon serving: 56 calories; 3 g fat (2 g sat, 1 g mono); 10 mg cholesterol; 6 g carbohydrates; 2 g protein; 0 g fiber; 23 mg sodium; 74 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate