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Light Cranberry "Mousse"




Source of Recipe


Unknown


List of Ingredients




32 oz nonfat plain yogurt
1/4 cup rolled oats
1/2 cup whole cranberry sauce
6 fresh sprigs mint for garnish


Recipe



Preheat oven to 350 degrees.
Drain yogurt in fine strainer over a bowl for 1 hour. Toast oats in a baking pan for 15 minutes, shaking pan occasionally. Set aside. Place yogurt in a bowl and beat with electric mixer for 2 minutes; fold in oats. With a rubber spatula, gently swirl in cranberry sauce to obtain a marbled effect. Do not overmix. Chill at least 2 hours. Serve in wide wine glasses, garnished with mint sprigs.

6 servings at 129 calories each.