Strawberry and Rhubarb Parfaits |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Offer cookies alongside this dessert. Ingredients:
4 cups 1 1/2-inch pieces rhubarb |
1/2 cup water |
1/4 cup plus 2 tablespoons sugar |
1 vanilla bean, split lengthwise |
1 16-ounce basket fresh strawberries, hulled, thickly sliced |
1 32-ounce container plain low-fat yogurt |
2 1/2 teaspoons vanilla extract |
8 teaspoons (packed) golden brown sugar |
Directions:
1. Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
2. Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
3. In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)
4. Per serving: calories, 151; total fat, 1g; saturated fat, 0.5 g; cholesterol, 2 mg Nutritional analysis provided by Bon Appétit
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