Iced Rhubarb Yogurt
Created by Let's Go to The MarketCourse: Desserts
Season(s): Spring, Summer
Ingredients
- 2 cups stewed rhubarb
- 1/2 cup plain low-fat yogurt
- 3 tablespoons granulated sugar
- 2 tablespoons orange juice
Instructions
Steam rhubarb until it is soft. In a food processor, puree rhubarb until smooth. Blend in Yogurt, sugar and juice. Freeze in ice cream maker according to instructions or cover and freeze in a shallow metal pan 3 to 4 hours or until almost firm. Break up mixture and process in food processor until smooth. Freeze in chilled airtight container for another hour until firm.
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