| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 4 | Servings | ||
INGREDIENTS
| 3 | c | Chopped fresh rhubarb or |
| 12 | oz | Frozen-chopped rhubarb, (1 bag) thawed |
| 3/4 | c | Firmly packed brown sugar |
| 1/4 | c | Orange juice |
| 2 | tb | Chopped crystallized ginger |
| 2 | c | Vanilla nonfat frozen yogurt |
| Fresh mint sprigs, (optional) | ||
| Slivered crystallized ginger, (optional) |
INSTRUCTIONS
Combine the first 4 ingredients in a medium saucepan, and stir well. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 4 minutes or until rhubarb is tender. Place rhubarb mixture in food processor, and process until smooth; chill. Yield: 4 servings. Per serving: 315 Calories; 0g Fat (1% calories from fat); 7g Protein; 69g Carbohydrate; 6mg Cholesterol; 98mg Sodium Serving Ideas : Garnish with mint and crystallized ginger, if desired. NOTES : Layer with the frozen yogurt in parfait glasses. Recipe by: Cooking Light, March 1995, page 159 Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
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