| 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 |
T |
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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