Rhubarb Frozen Yogurt
This smooth, creamy low-fat treat puts a refreshing zing into a dessert or snack.
Servings: 4 cups (1 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL): about | - |
| calories | 105 |
| protein | 1 g |
| negligible fat | - |
| carbohydrate | 25 g |
-
2 cups (500 mL) stewed rhubarb
1/2 cup (125 mL) plain low-fat yogurt
3 tbsp (50 mL) granulated sugar
2 tbsp (25 mL) orange juice
Preparation:
In food processor, purée 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.
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