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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 6 |
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Haven't tried yet, but will this summer. The prep time includes draining the yogurt and chilling a mixing bowl and beaters. Ingredients:
3 cups chopped rhubarb |
1 1/2 cups blackberries, divided |
1/3 cup sugar |
1 tablespoon orange juice |
1/8 teaspoon ground cinnamon |
12 ounces low-fat vanilla yogurt |
1/3 cup whipping cream |
1 tablespoon crushed vanilla wafer |
Directions:
1. Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky puree. Stirring often. Cool completely.
2. Meanwhile, line sieve or colander with cheesecloth or coffee filters and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1/2 hours, or overnight.
3. Chill mixing bowl and beaters in freezer 1 hour or overnight. This will make it easier to whip cream.
4. Put remaining 1/2 cup blackberries in refrigerator.
5. Fold yogurt into rhubarb mixture with spatula.
6. Whip cream in chilled bowl with electric. mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls.
7. Spoon into dessert dishes and garnish with wafer crumbs and remaining blackberries.
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