Vanilla Cream

From EatingWell: Spring 2003, The Essential EatingWell Cookbook (2004)

This versatile creamy topping blends the nutritional virtues and creamy texture of drained nonfat yogurt with the luxury of a little whipped cream. Use it in place of full-fat whipped cream or dessert topping. If you like, you can make variations by using different flavors of yogurt or even whisking in a bit of cocoa powder.

Makes: About 1 cup

Active Time: 15 minutes

Total Time: 1 1/4 hours (including 1 hour to drain yogurt)

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

1 cup low-fat or nonfat vanilla yogurt
1/4 cup whipping cream
2 1/2 teaspoons confectioners' sugar, (optional)

Try this recipe with:

Preparation

Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for 1 hour. Discard whey.
Whip cream in a small bowl until soft peaks form. Add sugar, if using, and continue whipping until firm peaks form. Fold in the drained yogurt.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per tablespoon: 24 calories; 1 g fat ( 1 g sat , 0 g mono ); 5 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 11 mg sodium; 37 mg potassium.

Exchanges: 1/2 fat

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