Raspberry Rhubarb Yogurt Parfaits
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 481 |
| pro | 11 g |
| total fat | 15 g |
| sat. fat | 7 g |
| carb | 80 g |
| fibre | 4 g |
| chol | 19 mg |
| sodium | 122 mg |
| % RDI: | - |
| calcium | 34 |
| iron | 6 |
| vit A | 6 |
| vit C | 20 |
| folate | 10 |
Ingredients
-
3 cups (750 mL) chopped fresh rhubarb
1 cup (250 mL) frozen raspberries
1/2 cup (125 mL) granulated_sugar
1/4 cup (50 mL) slivered almonds
4 cups (1 L) frozen vanilla yogurt
Preparation
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.
Additional information :
Tip: Enjoy the first fruit of the season — fresh rhubarb. Hothouse rhubarb is available from mid-January to late May; the long thin stalks are bright to light pink with vibrant rhubarb flavour. Field rhubarb is available May to July; it varies in size and the colour ranges from ruby red to tinged with green.
Source : Canadian Living Magazine: April 2006
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