| Baked Rhubarb with Raspberries
|
|
 |
| Servings: 8 Category: Dessert |
(646 ratings) |
|
|
Nutrition
Information:
Calories:
215
Protein:
4g
Carbs:
42 g
Fat:
6 g
Saturated Fat:
2 g
Sodium:
62 mg
Fiber:
2 g
|
Ingredients - 1-1/3 cups raspberries (about 6 oz)
- 3/4 cup firmly packed light brown sugar
- 1/4 cup very hot water
- 2 Tbsp unsalted butter, cut into bits
- 1/4 tsp vanilla
- 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)
- 8 small scoops of low-fat frozen yogurt
Instructions - Preheat the oven to 350°F.
- In a blender purée the raspberries with the brown sugar and the water, strain the purée through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb.
- Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, for a total of 30 minutes, stir once very gently after 15 minutes.
- Cook until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it over frozen low-fat yogurt.
|
|
| Diet.com User Reviews
1-1 of 1 |
 |
|
|
|
|
