Ginger-Rhubarb Parfaits

Recipe from

Cooking Light

Nutritional Information

Calories 270
Caloriesfromfat 0.0 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 4.4 g
Carbohydrate 65.6 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 83 mg
Calcium 252 mg

Ingredients

3 cups chopped fresh or 1 (12-ounce) bag frozen chopped rhubarb, thawed
3/4 cup firmly packed brown sugar
1/4 cup orange juice
2 tablespoons chopped crystallized ginger
2 cups vanilla nonfat frozen yogurt
Fresh mint sprigs (optional)
Slivered crystallized ginger (optional)

Preparation

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. Layer with the frozen yogurt in parfait glasses. Garnish with mint and crystallized ginger, if desired.

Linda West Eckhardt,

Cooking Light

March 1995
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