Ingredients
1/2 cup heavy cream
1/3 cup reduced-fat sour cream
1/4 teaspoon vanilla extract.
1/2 cup Rhubarb Compote
Preparation
In a large bowl, whip heavy cream until soft peaks form. With the mixer running, gradually add 3 tablespoons granulated sugar; beat until stiff peaks form. Fold in reduced-fat sour cream and vanilla extract.
Fill each of four glasses or serving dishes with Rhubarb Compote; dollop with cream mixture. Serve immediately.
