Ginger-Rhubarb Sauce
INGREDIENTS:
3 c Chopped fresh rhubarb or
12 oz Frozen-chopped rhubarb, (1
-bag) thawed
3/4 c Firmly packed brown sugar
1/4 c Orange juice
2 tb Chopped crystallized ginger
2 c Vanilla nonfat frozen yogurt
Fresh mint sprigs,
-(optional)
Slivered crystallized
-ginger, (optional)
3 c Chopped fresh rhubarb or
12 oz Frozen-chopped rhubarb, (1
-bag) thawed
3/4 c Firmly packed brown sugar
1/4 c Orange juice
2 tb Chopped crystallized ginger
2 c Vanilla nonfat frozen yogurt
Fresh mint sprigs,
-(optional)
Slivered crystallized
-ginger, (optional)
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. Yield: 4 servings.
Per serving: 315 Calories; 0g Fat (1% calories from fat); 7g Protein; 69g Carbohydrate; 6mg Cholesterol; 98mg Sodium
Serving Ideas : Garnish with mint and crystallized ginger, if desired.
NOTES : Layer with the frozen yogurt in parfait glasses.
Place rhubarb mixture in food processor, and process until smooth; chill. Yield: 4 servings.
Per serving: 315 Calories; 0g Fat (1% calories from fat); 7g Protein; 69g Carbohydrate; 6mg Cholesterol; 98mg Sodium
Serving Ideas : Garnish with mint and crystallized ginger, if desired.
NOTES : Layer with the frozen yogurt in parfait glasses.