Thanks once again to the Bar Harbor Jam Company for another flavorful, great, low-fat berry recipe rich in healthy antioxidants!
Fresh cranberries are now entering the markets, so it is a perfect time to try this dish served chilled in wine glasses, and garnished with the last of the summer’s mint.
32 oz. non-fat plain yogurt
1/2 cup whole-berry cranberry sauce
1/4 cup rolled oats
6 fresh mint springs
It is essential to use whole-berry cranberry sauce since it is swirled into the yogurt. Toasting the oats also makes all the difference in the rich deep flavor of this dessert.
Place yogurt in a fine strainer over a bowl. Drain for one hour. Meanwhile, preheat oven to 350 degrees. Place the oats in a small baking pan and bake until lightly brown (about 15 minutes.) Shake the pan once or twice during cooking. Reserve.
Place drained yogurt in a bowl and beat with electric beater until light and smooth (2 minutes). Fold in toasted rolled oats.
With a rubber spatula, gently swirl in the cranberry sauce to obtain a marbled effect. Do not over-mix. Pour the mixture into a serving bowl, cover and refrigerate for at least 2 hours. Serve in wide wine glasses, garnished with mint springs.
Makes 6 servings