Orange chantilly

1 cup

Ingredients

Quantity Ingredient
1 cup Nonfat plain yogurt
1 cup Fresh orange juice
½ cup Heavy cream

Directions

In the old days, we would have whipped up mounds of cream to top our fruits. Instead, I've drained non-fat yogurt and combined it with just a bit of whipped heavy cream for that great fluff. One tablespoon is more than enough to top each portion of a dessert.

1. Line a strainer with a double layer of cheesecloth. Place yogurt in the center and let drain for 1 hour.

2. Place orange juice in a small pan, bring to a boil, reduce heat and simmer for about 20 minutes, swirling the pan occasionally until a very thick syrup remains. There should be about 2 tablespoons.

Reserve.

3. Whip the cream in a bowl with an electric mixer until it holds stiff peaks.

4. Place the drained yogurt in a bowl and stir in the orange syrup.

Gently fold in the whipped cream with a rubber spatula.

5. Serve with dessert of your choice.

NOTE: The heavy cream in this recipe may be omitted. Increase the amount of yogurt to 1½ cups. Once the yogurt has drained, add the orange syrup and whisk until it is smooth.

Per 1 tablespoon: 17 calories, 0.3 grams fat, 4 milligrams cholesterol. From: Michael Orchekowski Date: 09-24-94

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