Ingredients
| Quantity | Ingredients |
|---|---|
| 2 cups | stewed rhubarb |
| 1/2 cup | plain low-fat yogurt |
| 3 tbsp | granulated sugar |
| 2 tbsp | orange juice |
Directions
1. In food processor, puree rhubarb until smooth. Blend in yogurt, sugar and juice.
2. Freeze in ice cream maker according to instructions. Or cover and freeze in a shallow metal pan 3-4 hours or until almost firm. Break up mixture and process in food processor until smooth.
3. Freeze in chilled airtight container for 1 hour or until firm.
Nutrition Information Per Serving: (1/2 cup) 105 calories, negligible fat, 25 g carbohydrate.
Source: The Rhubarb Compendium website at http://www.rhubarbinfo.com