Rhubarb frozen yogurt

4 cups

Ingredients

Quantity Ingredient
2 cups Stewed rhubarb
½ cup Plain low fat yogurt
3 tablespoons Granulated sugar
2 tablespoons Orange juice

Directions

In food processor puree stewed rhubarb until smooth. Blend in yogurt, sugar and orange juice. Freeze in icecream 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. From Canadian Living Magazine May 1993 Submitted By ELEANOR MURRAY On 05-01-95

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