Yogurt Crème with Grapefruit-Marsala Sauce


This Israeli dessert is the perfect treat for those times you want to end a meal with something sweet but not too heavy. Both the sauce and the yogurt crème will keep up to one week in the fridge.

  • 6Servings


  • 32 oz. plain nonfat yogurt
  • 5 red grapefruit
  • 1 cup Marsala wine
  • 1/3 cup sugar
  • 1/4 cup honey
  • 1/2 tsp. cinnamon
  • 4 mint leaves for garnish, optional


Place yogurt in strainer lined with cheesecloth or coffee filters. Set over bowl. Cover, and drain in fridge 2 hours, or overnight.

Combine juice from 2 grapefruit, Marsala and sugar in saucepan. Bring to a boil, reduce heat to medium low, and simmer 20 to 30 minutes, or until thickened and reduced by half. Skim off foam. Cool.

Whisk honey and cinnamon into drained yogurt. Spoon into 6 dessert glasses. 

Peel remaining grapefruit, separate sections, and cut into bite-sized pieces, removing seeds. Stir grapefruit into reduced sauce. Spoon sauce over yogurt, and garnish with mint leaves, if desired.

Nutrition Information

  • Calories: 205
  • Carbohydrate Content: 48 g
  • Cholesterol Content: 3 mg
  • Fat Content: 1 g
  • Fiber Content: 2 g
  • Protein Content: 8 g
  • Sodium Content: 95 mg
  • Sugar Content: 28 g