25 September 2010

Sweet treat - Yogurt Cream

One of my other favorite blogs would be The Pioneer Woman. I like reading about her country-life. I am definitely a city gal, but I think a little bit of country flows through my veins. Michigan was farm land long before it was infested with car manufactures (or lack of now). Most of the people I know like having backyard gardens, hunting/fishing, and love arts and crafts. Her blog reminds me a little bit of home in some ways. The difference is location but the hospitality and general friendliness is there. (Never mind the fact that no one I knew lived on a ranch... they had ranch houses maybe)... I guess I dream of simpler times, complete with indoor plumbing and central air. :)

Oh, and her recipes are to die for! Seriously, I have only made one thing that I didn't like, and it was my fault. (All made LC btw.)

I cannot take credit for this recipe - only the LC version... And that didn't take much conversion. After completing this recipe, I gave it to my son for a taste-test. He loved it. He told me he wanted to bathe in it. I think that might be the nicest and weirdest complement I've ever received from him concerning food. He's pretty honest about when it comes to taste-testing. I make this now on a somewhat regular basis. We like to get our culture from museums and yogurt.

A note on carbs - this is not extremely low in carbs. I would consider this something I can eat once a week when I'm maintaining weight. I do give this to my son a couple times a week because he can handle the carbs. (Derek is not a fan. He just likes the berries, so I cut him the berries and serve them plain.) Because of the higher fat though, it allows my son to feel full longer. His blood sugar isn't doing a crazy dance after this snack too. It makes a lovely snack, or dessert.

Yogurt Cream

1 1/2 cup Plain, Unflavored Yogurt (full fat - we use stoneyfields)
1 1/4 cup heavy cream (sometimes I use raw cream)
1/2 cups (to 3/4 cup) brown sugar substitute (Splenda)
Berries - your choice (I use a mixture of raspberries, strawberries and blueberries mostly)

First, pour the yogurt into a casserole dish. Then add the cream. With a whisk carefully stir until combined. Sprinkle the brown sugar substitute evenly over the top of the yogurt mixture. Do not stir. Tightly cover the dish with foil or plastic wrap. Place in the refrigerator for at least three or four hours.

When you are ready to serve, place berries into a bowl or cup. Whisk the mixture until smooth. Spoon the yogurt mixture over the berries or fruit.


P.S. This wouldn't make a bad parfait either... with macadamia nuts and almonds on top. Yum!

No comments:

Post a Comment