Foolishly simple to make, this old-fashioned English dessert marries a fruit purée with whipped cream. To cut down on calories, we folded drained vanilla yogurt into a small amount of real whipped cream.
- 3 cups chopped fresh or frozen rhubarb (about 12 oz.)
- 1 1/2 cups frozen blackberries, divided
- 1/3 cup sugar
- 1 Tbs. orange juice
- 1/4 tsp. ground cinnamon
- 2 6-oz. containers low-fat vanilla yogurt (1 1/4 cups)
- 1/3 cup whipping cream
- 1 Tbs. crushed vanilla wafers
- Combine rhubarb, 1 cup berries, sugar, orange juice and cinnamon in saucepan. Bring to a simmer over medium-high heat, stirring constantly. Reduce heat to medium low, cover, and cook 5 minutes, stirring often. Remove lid and cook 3 to 5 minutes, or until rhubarb is tender and mixture has broken down into a chunky purée, stirring often. Cool completely.
- Meanwhile, line sieve or colander with cheesecloth or coffee filters, and set over bowl. Spread yogurt in sieve, and let drain in refrigerator 1 to 1 1/2 hours, or overnight.
- Chill mixing bowl and beaters in freezer 1 hour, or overnight. (This will make it easier to whip cream.) Put remaining 1/2 cup blackberries in refrigerator.
- Fold yogurt into rhubarb mixture with spatula. Whip cream in chilled bowl with electric mixer until soft peaks form. Fold into rhubarb-yogurt mixture, leaving distinct swirls. Spoon into dessert dishes, and garnish with wafer crumbs and thawed blackberries.
- Serving Size: Serves 6
- Calories: 157
- Carbohydrate Content: 25 g
- Fat Content: 6 g
- Fiber Content: 3 g
- Protein Content: 4 g
- Saturated Fat Content: 3 g
- Sodium Content: 41 mg
- Sugar Content: 20 g