Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Cups Stewed rhubarb
- 1/2 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.
Category:Frozen Rhubarb Recipes
Category:Rhubarb Recipes