Ginger-rhubarb parfaits

Yield: 4 Servings

Measure Ingredient
3 cups Chopped fresh rhubarb or
12 ounces Frozen-chopped rhubarb, (1 bag) thawed
¾ cup Firmly packed brown sugar
¼ cup Orange juice
2 tablespoons Chopped crystallized ginger
2 cups Vanilla nonfat frozen yogurt
\N \N Fresh mint sprigs, (optional)
\N \N Slivered crystallized ginger, (optional)

Combine the first 4 ingredients in a medium saucepan, and stir well. Bring to a boil over medium-high heat; reduce heat, and simmer, uncovered, 4 minutes or until rhubarb is tender.

Place rhubarb mixture in food processor, and process until smooth; chill.

Yield: 4 servings.

Per serving: 315 Calories; 0g Fat (1% calories from fat); 7g Protein; 69g Carbohydrate; 6mg Cholesterol; 98mg Sodium Serving Ideas : Garnish with mint and crystallized ginger, if desired.

NOTES : Layer with the frozen yogurt in parfait glasses.

Recipe by: Cooking Light, March 1995, page 159 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.

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