| 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 |
ts |
Vanilla extract |
| 8 |
ts |
Golden brown sugar; packed |
|
2 |
mg |
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
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
A Message from our Provider:
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