From EatingWell: March/April 1996
This gingery cream sauce will turn any fresh fruit into a dessert.
- 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)
- 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.
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.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Type of Dish
- Sauce/Condiment, sweet
- March/April 1996