Yogurt Dessert Sauce
"This is a a light sauce that can be used with pumpkin pie, baked apples, apple crisp or any other fruit dessert. It is also wonderful over fresh berries when in season. Recipe comes from The New American Diet cookbook."
photo by Lalaloula
- Ready In:
- 1hr 5mins
- Ingredients:
- 3
- Yields:
-
2 cups
ingredients
- 2 cups plain low-fat yogurt
- 1 teaspoon vanilla
- 1⁄4 cup sugar
directions
- Combine all ingredients, stirring well.
- Cover and chill in refrigerator for at least an hour or until ready to serve.
- This sauce will keep several days in the refrigerator.
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Reviews
-
This is a wonderful sauce. I like to eat it plain but also on mixed berries. It's also really good made with brown sugar instead of white. -
I made this with Greek vanilla yogurt and left out the vanilla. It was really delicious and made a beautiful dip/sauce for a lot of the berries that we had leftover from my sister's grad party. It was perfect as it was very close to a dessert and worked even better than half and half (which we normally use) as it was light and sweet. -
What a great recipe, Paula! It is creamy, light and tasty! Loved it! :) I used real ground vanilla bean for even more vanilla flavour and reduced the sugar a tad. It was lovely that way and I will keep this one handy as I think its totally company worthy.<br/>THANK YOU SO MUCH for sharing this keeper, hon!<br/>Made and reviewed for Aussie/NZ Recipe Swap #55 August 2011. -
I made this to top a strawberry-rhubarb pie. We really liked it. In fact, it was better than the whipped topping I normally use. I'll definitely use this often. Thanks for sharing. Made for ZWT7.
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Delicious! I had this over fruit salad. It would be good alone, too. Made for ZWT7
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
