Ginger-rhubarb parfaits
4 Servings
Ingredients
| Quantity | 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 |
| Fresh mint sprigs, (optional) | ||
| Slivered crystallized ginger, (optional) | ||
Directions
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.