Raspberry Rhubarb Yogurt Parfaits

Author: Canadian Living

  • 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
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 34.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Raspberry Rhubarb Yogurt Parfaits

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