2 cups stewed rhubarb
1/2 cup plain low fat yogurt
3 tablespoons granulated sugar
2 tablespoons orange juice
Servings: 4
1. In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice.
2. Freeze in ice cream maker or cover and freeze in shallow metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process in food processor in batches if necessary until smooth. Freeze in airtight container for 1 hour or until firm.
1/2 cup plain low fat yogurt
3 tablespoons granulated sugar
2 tablespoons orange juice
Servings: 4
1. In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice.
2. Freeze in ice cream maker or cover and freeze in shallow metal pan for 3 to 4 hrs or until almost firm. Break up mixture and process in food processor in batches if necessary until smooth. Freeze in airtight container for 1 hour or until firm.
