| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 8 | Servings | ||
INGREDIENTS
| 4 | c | Rhubarb cut into 1 1/2 inch |
| pieces | ||
| 1/2 | c | Water |
| 1/4 | c | Sugar, plus 2 tablespoons |
| 1 | Vanilla bean, split | |
| lengthwise | ||
| 16 | oz | Fresh strawberries, hulled |
| thickly sliced | ||
| 32 | oz | Plain low-fat yogurt |
| 2 1/2 | t | Vanilla extract |
| 8 | t | Golden brown sugar, packed |
INSTRUCTIONS
Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours. Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.) In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.) Per Serving: Calories 151; total fat 1 g; saturated fat 0.5 g; cholesterol 2 mg Printed in Bon Appetit April 1998 Typed and Busted by Carriej999@AOL.com Recipe by: Kristine Kidd and Karen Kaplan Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on Apr 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 17
Total Fat: 1.9g
Cholesterol: 6.8mg
Sodium: 93.2mg
Potassium: 446.6mg
Carbohydrates: 28.7g
Fiber: 1.2g
Sugar: 21.8g
Protein: 6.6g