| 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.
A Message from our Provider:
“Give God what’s right — not what’s left.”