1 lb. rhubarb, leaves removed and cut into 1-inch slices
\n1\/2 cup sugar
\nFew sprigs of mint (optional)
\nThinly pared rind and juice of 1 orange
\n1\/2 lb. fresh or frozen strawberries, sliced
\n4 T. non-fat vanilla yogurt<\/p>\n
Place the rhubarb in a heavy based saucepan with the sugar, mint, orange rind and juice. Cover and cook gently for approximately 5 minutes, until the rhubarb is tender but not mushy. Remove from the heat and add the strawberries. Serve warm or cold with a T. of fat free vanilla yogurt on top of each serving.<\/p>\n
Yield: 4 servings
\nCalories 160
\nFat 0.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 lb. rhubarb, leaves removed and cut into 1-inch slices 1\/2 cup sugar Few sprigs of mint (optional) Thinly pared rind and juice of 1 orange 1\/2 lb. fresh or frozen strawberries, sliced 4 T. non-fat vanilla yogurt Place the rhubarb in a heavy based saucepan with the sugar, mint, orange rind and juice. Cover and cook gently for approximately 5 minutes, until the rhubarb is tender but not mushy. Remove from the heat and add the strawberries. Serve warm…<\/p>\n