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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.
- 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
- Cholesterol Content 0 mg
- 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
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g