Ginger-Rhubarb Parfaits

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 0.0%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 4.4g
  • Carbohydrate: 65.6g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 83mg
  • Calcium: 252mg


  • 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)


  1. 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.
  2. 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.
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