Turkish Sweet Yogurt Cream
This recipe, adapted from “Classical Turkish Cooking” by Ayla Algar (HarperPerennial, 1991), is good served with fresh berries, sliced seasonal fruit or a fruit sauce.
2 cups plain Greek yogurt
1/2 cup heavy cream, whipped
3 tablespoons powdered sugar or to taste
1 vanilla bean, seeds scraped, r 1 teaspoon vanilla extract
With a wooden spoon, beat yogurt with whipped cream and sugar. Stir in vanilla seeds and chill. Makes 5 (1/2-cup) servings.
Per serving: 158 calories (58 percent from fat), 10.8 g fat ( 6.7 g saturated, 2.6 g monounsaturated), 47 mg cholesterol, 9 g protein, 8.8 g carbohydrates, 0 fiber, 57 mg sodium.