Chantilly Low-Fat



  1. 1 c. nonfat plain yogurt
  2. 1/2 c. heavy cream
  3. 1 c. mandarin juice


  1. Line strainer with a double layer of cheesecloth.
  2. Place yogurt in the center and let drain for 1 hour.
  3. Place mandarin juice in a small pan and bring to a boil.
  4. Reduce heat and simmer for about 20 minutes until a very thick syrup remains.
  5. There should be about 2 tablespoons of syrup.
  6. Reserve.
  7. Whip the cream in a bowl with an electric mixture until it holds soft peaks.
  8. Place the drained yogurt in a bowl and stir in the mandarin syrup.
  9. Gently fold in the whipping cream with a rubber spatula.
  10. Makes 1 cup.