Previous | Next

Rhubarb Frozen Yogurt

Ingredients:

2 cups stewed rhubarb (about 2½ pounds fresh; cut into ½-inch wide pieces simmered with very little water)

½ cup plain low-fat yogurt

3 tablespoons granulated sugar

2 tablespoons orange juice

Instructions:

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice. Freeze in ice cream maker 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 airtight container for 1 hour or until firm.

-- Adapted from rhubarbinfo. com