- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2006
Ingredients
Method
In large microwaveable bowl, toss together rhubarb, raspberries and sugar; cover and microwave at high for 10 minutes or until rhubarb is tender but chunky. (Or combine in saucepan and bring to boil; simmer over medium heat for 15 minutes.) Let cool.
Meanwhile, in small skillet, toast almonds over medium heat until lightly browned, about 5 minutes. Set aside.
Divide half of the frozen yogurt among 4 parfait glasses; top with half of the rhubarb mixture. Repeat layers. Sprinkle with almonds.
Nutritional facts <b>Per serving:</b> about
- Sodium 122 mg
- Protein 11 g
- Calories 481.0
- Total fat 15 g
- Cholesterol 19 mg
- Saturated fat 7 g
- Total carbohydrate 80 g
%RDI
- Iron 6.0
- Folate 10.0
- Calcium 34.0
- Vitamin A 6.0
- Vitamin C 20.0
