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
Adapted from Cooking with Wild Berries of Down East Maine, by the Bar Harbor Jam Company. Copyright (c) 2002 The Bar Harbor Jam Company.
Adapted from Cooking with Wild Berries of Down East Maine, by the Bar Harbor Jam Company.