This smooth, creamy low-fat treat puts a refreshing zing into a dessert or snack.
- Portion size 1 serving
- 2 cups stewed rhubarb
- 1/2 cup plain low-fat yogurt
- 3 tablespoons granulated sugar
- 2 tablespoons orange juice
In food processor, pur?stewed rhubarb until smooth; blend in yogurt, sugar and orange juice. Freeze in ice-cream maker following manufacturer\'s instructions. Or, cover and freeze in shallow metal pan for 3 to 4 hours or until almost firm. Break up mixture and process in food processor, in batches if necessary, until smooth. Freeze in chilled airtight container for 1 hour or until firm.
Nutritional facts <b>Per 1/2 cup (125 mL):</b> about
- Protein 1 g
- Calories 105.0
- Total carbohydrate 25 g