This versatile creamy topping blends the nutritional virtues of yogurt with the luxury of a little whipped cream.
Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 1 cup (8 ounces) low-fat or nonfat vanilla yogurt
- 1/4 cup whipping cream
- 2 1/2 teaspoons confectioners' sugar (optional)
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 drained yogurt.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
24 calories; 1g total fat; 1g total saturated fat; 5mg cholesterol; 11mg sodium; 2g carbohydrates; 0g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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