Rhubarb Frozen Yogurt Recipe

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Rhubarb Frozen Yogurt Recipe

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My frozen yogurt makes a refreshing end to any meal. The rhubarb flavor is fantastic.—Sarah Bradley, Athens, Texas
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling Freeze: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 35 min. + chilling Freeze: 2 hours

Ingredients

  • 5 cups chopped fresh or frozen rhubarb, thawed
  • 1-1/4 cups sugar, divided
  • 2 cups fat-free plain yogurt
  • 2 tablespoons orange juice
  • 1/8 teaspoon red food coloring, optional

Directions

In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely.
Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight.
Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
Originally published as Rhubarb Frozen Yogurt in Country Woman March/April 2002, p37

Nutritional Facts

1/2 cup: 177 calories, 1g fat (1g saturated fat), 4mg cholesterol, 46mg sodium, 39g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat-free milk.

  • 5 cups chopped fresh or frozen rhubarb, thawed
  • 1-1/4 cups sugar, divided
  • 2 cups fat-free plain yogurt
  • 2 tablespoons orange juice
  • 1/8 teaspoon red food coloring, optional
  1. In a large saucepan, combine rhubarb and 3/4 cup sugar; let stand for 15 minutes. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until thickened, stirring frequently. Remove from the heat; cool completely.
  2. Stir in the yogurt, orange juice, remaining sugar and food coloring if desired. Cover and refrigerate overnight.
  3. Freeze in an ice cream freezer according to manufacturer's directions. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 1 quart.
Originally published as Rhubarb Frozen Yogurt in Country Woman March/April 2002, p37

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