Chill small mixing bowl and beaters in freezer. Beat ¼ cup whipping cream in chilled bowl with
chilled beaters until soft peaks form. Add ¾ cup nonfat vanilla Greek yogurt, 1 Tbsp confectioner’s
sugar, and ½ tsp. vanilla extract; fold together with rubber spatula. (Topping will keep,
covered, in refrigerator for up to 1 day.)
Yield: About 1-1/2 cups. 15 calories, 1 gram total fat, no saturated fat per Tbsp.
Tufts Health & Nutrition Letter, December 2012