Cranberry-Almond Fool

Cranberry sauce isn't just for turkey dinner; here it's stirred into slightly thickened vanilla yogurt for a quick and easy dessert.

Ruth Cousineau
Source: EatingWell Magazine, November/December 1998

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Recipe Summary

total:
2 hrs 15 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Place yogurt in a paper-towel-lined sieve set over a bowl and drain in the refrigerator for 1 hour.

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  • Mix cranberry sauce and almond extract in a small bowl and set aside.

  • Beat whipping cream in a chilled bowl until soft peaks form. Fold in drained yogurt. Fold in cranberry mixture until marbled. Spoon into serving dishes. Cover; chill for at least 1 hour. Sprinkle with toasted almonds before serving.

Tips

Tip: To toast slivered almonds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

Per Serving:
216 calories; protein 3.9g; carbohydrates 39.7g; dietary fiber 1.4g; sugars 29.5g; fat 5.3g; saturated fat 2.7g; cholesterol 15.8mg; vitamin a iu 138.9IU; vitamin c 0.6mg; folate 8.2mcg; calcium 124.3mg; iron 0.1mg; magnesium 17.5mg; potassium 169.1mg; sodium 84.3mg.
Exchanges:

1 fat-free milk, 2 other carbohydrate, 1 fat
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