This versatile creamy topping (shown here with Lemon Almond Polenta Torta) blends the nutritional virtues of yogurt with the luxury of a little whipped cream.
Prep time: 10 minutes
Start to finish: 2 hours 10 minutes (including 1 1/2 hours to drain yogurt)
To make ahead: The cream will keep in the refrigerator for up to 2 days.
1 cup (8 ounces) low-fat or nonfat vanilla yogurt
1/4 cup whipping cream
21/2 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 11/2 hours. 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.
Makes about 1 cup.
Per tablespoon: 24 calories; 1 g total fat (1 g sat, 0 g mono); 5 mg cholesterol; 2 g carbohydrate; 1 g protein; 0 g fiber; 11 mg sodium.