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

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 1996

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Recipe Summary

total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 Facts

56 calories; protein 1.7g; carbohydrates 6.5g; sugars 5.8g; fat 2.7g; saturated fat 1.7g; cholesterol 9.9mg; vitamin a iu 109.8IU; vitamin c 0.3mg; folate 3.7mcg; calcium 59.2mg; iron 0.1mg; magnesium 5.4mg; potassium 74.4mg; sodium 23.2mg.
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