Thursday, July 3, 2008

Yogurt Cream and fruit- Lite version

I LOVE The Pioneer Woman Cooks website. But unfortunately most of her recipes are not ones I can eat and stay successful with losing weight. She posted a recipe this week on Yogurt Cream that you eat with berries or other fruits. It looked so good. But being made with heavy cream, full fat yogurt and brown sugar, it was out of the question. Here is my lightened up version. It is really good. I had trouble not eating it all before dinner (it was our dessert). Might not be as good as the full-fat one, but this one I can enjoy and still see my scale going down.

1 1/2 cup plain nonfat yogurt
1 scant cup fat free half-and-half
1/2 cup Splenda Brown Sugar
1 tsp. pure vanilla or almond extract
1/8 cup splenda

Mix together the yogurt and half-and-half in a bowl that can be covered securely with plastic wrap. Stir in vanilla. Sprinkle brown sugar Splenda and regular Splenda on top of yogurt. DO NOT STIR. Cover tightly with plastic wrap and place in the refrigerator for several hours. Before serving stir well with a whisk. Serve with favorite berries for a good afternoon snack or refreshing dessert, or layered in a parfait glass with a bit of granola for a yummy breakfast treat. Could also be served as a yummy dip for a fruit.

EDITED Recipe: I decreased the amount of half-and-half. It was too runny after it sat for awhile. I also strained it through a cheese cloth (same method as making the yogurt cream cheese) until it was thicker. It made it even better. I think strained it would make a better consistency for fruit dip. I am going to use the strained liquid in my smoothies.

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