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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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Choose the reddest rhubarb stalks you can find for this fool. Ingredients:
1 cinnamon stick |
3 whole cloves |
1 slice lemon, zest of, 2 inches long |
2 1/4 lbs rhubarb, trimmed and cut into 1/2 inch pieces (8 cups) |
1 1/4 cups sugar |
2 cups nonfat vanilla yogurt |
1/2 cup whipping cream |
Directions:
1. Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag.
2. In a large saucepan, combine rhubarb sugar and the spice bag.
3. Bring to a boil over medium high heat.
4. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes.
5. Discard the spice bag.
6. Chill the rhubarb mixture about 1 hour.
7. Meanwhile, line a colander with cheesecloth and set it over a bowl.
8. Spoon in yogurt and let it drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.
9. Place the drained yogurt in a medium sized bowl.
10. Add the rhubarb mixture and fold lightly, leaving some swirls.
11. In a chilled bowl, whip cream and swirl it into the fool.
12. Spoon into individual dishes.
13. Cover and refrigerate for at least 1 hour or up to 6 hours.
14. Serves 8.
15. 216 calories per serving; 5 G protein, 5 G fat, 41 G Carbohydrate; 55 mg sodium; 18 mg cholesterol.
16. Eating Well.
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