- 1 cup low-fat or nonfat vanilla yogurt
- 1/4 cup whipping cream
- Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (Alternatively, use a coffee filter lined with filter paper.) Spoon in yogurt, cover and let drain in the refrigerator for 1 hour. Discard whey. Beat cream in a small bowl until firm peaks form. Fold in drained yogurt.