This Rhubarb Frozen Yogurt Recipe makes a refreshing rhubarb dessert idea.
And it's LOW FAT too! ... Only 1 gram of fat per 1/2 cup serving.
You can use fresh OR frozen rhubarb for this frozen yogurt recipe.
If you have harvested and frozen a lot of rhubarb from your garden this past season, here is a great choice of recipe to use!
5 cups chopped, fresh or frozen rhubarb, thawed
1 1/4 cups granulated sugar, divided
2 cups fat-free, plain yogurt
2 tbsp. orange juice
1/8 tsp. red liquid food colouring (optional)
In a large pan, combine the rhubarb, and 3/4 cup sugar, and let mixture stand for 15 minutes.
Bring the rhubarb and sugar mixture to a boil, stirring almost constantly to avoid sticking and burning.
Reduce heat, and simmer, uncovered, for about 10 minutes, or until thickened, stirring often to avoid sticking and burning.
Remove mixture from heat, and allow to cool completely.
Stir in the yogurt, orange juice, food colouring, and the remaining 1/2 cup of sugar.
Cover, and refrigerate overnight.
Process in an ice cream maker, according to the manufacturer's instructions, and then transfer to a freezer-safe container to store.
Cover and freezer for at least 4 - 5 hours before serving.
Makes about 8 servings (1/2 cup servings, each).
Here below are Ice Cream Recipe books for many more ideas for ice cream recipes, including an ice cream recipe book for vegan diets.
Click on the images for additional product information and customer reviews of the books.
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