Serves 4 to 6.
Note: Frango is one of those fanciful names, like flip or fool, describing a lighthearted dessert. This simple whisk of maple-spiked whipped cream and yogurt showcases the sweet, lush flavor of maple balanced with yogurt’s tang. This may be prepared ahead and held in the freezer. Remove and allow to soften before serving. It can be garnished with shaved chocolate, chopped nuts, maple sugar. From Beth Dooley.
• 1/2 c. dark maple syrup
• 1/2 c. heavy cream
• 1 c. plain Greek-style whole milk yogurt
In a small saucepan, bring the maple syrup to a boil, then reduce the heat to very, very low and gently simmer, stirring, for 2 to 3 minutes to reduce and thicken. Set aside to cool.
In a medium bowl, beat the cream to form stiff peaks. Gently beat in the yogurt. Carefully fold in the maple syrup.
Spoon the frango into serving glasses or a large serving bowl. Place in the freezer until it stiffens to become slightly frozen, but not hard.
Nutrition information per serving of 6:
Calories 180 Fat 10 g Sodium 35 mg Sat. fat 6 g
Carbs 20 g Tot. sugars 18 g
Protein 2 g Chol 35 mg Dietary fiber 0 g
Exchanges per serving: 1½ carbs, 2 fat.