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Scone Cream - a Low-Fat Version! Can Also Be Used on Muffins
By Monica in PA on June 25, 2003
0 Reviews
- Prep Time: 8 hrs
- Total Time: 8 hrs
- Yield: 1 cup scone cream
About This Recipe
"A low-fat version of British scone cream. Delicious spread on scones, muffins, or sweet breads and served with hot tea."
Ingredients
- 2 cups nonfat plain yogurt
- 1/4 cup whipping cream
- 3 tablespoons confectioners' sugar
Directions
- Put yogurt in a colander lined with a double layer cheesecloth or coffee filters.
- Place over a deep bowl, cover and refrigerate overnight.
- This will make a yogurt"cheese".
- Discard the liquid that drains.
- In a small bowl, whip the cream.
- Fold in the yogurt cheese and sugar.
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Scone Cream - a Low-Fat Version! Can Also Be Used on Muffins (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (574 g)
Servings Per Recipe: 1
- Amount Per Serving
- %
- Calories 573.0
- Calories from Fat 206
- 35%
- Amount Per Serving
- %
- Total Fat 22.9g
- 35%
- Saturated Fat 14.2g
- 71%
- Cholesterol 91.3mg
- 30%
- Sugars 61.2 g
- Sodium 400.1mg
- 16%
- Total Carbohydrate 63.2g
- 21%
- Dietary Fiber 0.0g
- 0%
- Sugars 61.2 g
- 244%
- Protein 29.3g
- 58%
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