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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 124.6 Kcal (522 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 1.18mg | 0% | |
| Sodium | 50.04mg | 2% | |
| Potassium | 100.6mg | 2% | |
| Total Carbs | 28.15g | 9% | |
| Sugars | 24.27g | 97% | |
| Dietary Fiber | 1.71g | 7% | |
| Protein | 3.85g | 8% | |
| Vitamin C | 6.2mg | 10% | |
| Calcium | 180.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 74.43 Kcal (312 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Cholesterol | 0.71mg | 0% | |
| Sodium | 29.89mg | 2% | |
| Potassium | 60.1mg | 2% | |
| Total Carbs | 16.82g | 9% | |
| Sugars | 14.5g | 97% | |
| Dietary Fiber | 1.02g | 7% | |
| Protein | 2.3g | 8% | |
| Vitamin C | 3.7mg | 10% | |
| Calcium | 107.7mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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