Directions:
- Line a strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight.
- In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled.
- In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt.
- Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving. Yield: 5 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.16 Kcal (775 kJ) | ||
| Calories from fat | 86.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.56g | 15% | |
|---|---|---|---|
| Cholesterol | 35.83mg | 12% | |
| Sodium | 52.94mg | 2% | |
| Potassium | 143.65mg | 3% | |
| Total Carbs | 24.16g | 8% | |
| Sugars | 19.77g | 79% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 1.98g | 4% | |
| Vitamin C | 4.6mg | 8% | |
| Calcium | 203.6mg | 20% | |
| Amount Per 100 g | |||
| Calories | 120.2 Kcal (503 kJ) | ||
| Calories from fat | 55.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.21g | 15% | |
|---|---|---|---|
| Cholesterol | 23.26mg | 12% | |
| Sodium | 34.36mg | 2% | |
| Potassium | 93.25mg | 3% | |
| Total Carbs | 15.68g | 8% | |
| Sugars | 12.83g | 79% | |
| Dietary Fiber | 1.07g | 7% | |
| Protein | 1.29g | 4% | |
| Vitamin C | 3mg | 8% | |
| Calcium | 132.2mg | 20% | |
* 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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