Yields 1 cup

INGREDIENTS

2 6-ounce containers fat-free vanilla yogurt
3/4 cup sliced or slivered almonds, lightly toasted
1 teaspoon honey
1/8 teaspoon cinnamon
3 tablespoons raisins

DIRECTIONS

Line a strainer with cheesecloth or a coffee filter. Place the yogurt in the lined strainer, cover with plastic, and set the strainer over a bowl. Place the whole assembly in the fridge overnight to drain. Grind the almonds in a food processor. Add the drained yogurt, the honey, and the cinnamon and blend well. Remove from the food processor and stir in the raisins. Refrigerate for at least two hours, or overnight, to allow the spread to firm up. The spread may be kept in the fridge, covered with plastic, for several days

NUTRITION per 1/4 CUP

Calories 298; Protein 10g; Carbohydrates 30g; Total Fat 17g; Saturated Fat 2g; Cholesterol 1mg; Calcium 226mg (23%DV); Sodium 289mg