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Vanilla Cream

Spring 2003, The Essential EatingWell Cookbook (2004)

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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.


Vanilla Cream

Makes: About 1 cup

Active Time:

Total Time:

Preparation

  1. 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.
  2. 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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