This is a lovely, low-fat version of a classic English fruit dessert.
Recipe information
Yield
2 Servings: can be doubled
Ingredients
8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
1/4 cup sugar
3 tablespoons orange juice
2 tablespoons Grand Marnier or other orange liqueur
1 cup low-fat vanilla yogurt
Preparation
Step 1
Bring rhubarb, sugar and orange juice to simmer in medium saucepan over medium-low heat, stirring until sugar dissolves. Partially cover pan and cook until rhubarb is very soft, about 6 minutes. Mix in Grand Marnier. Refrigerate until cold, about 15 minutes.
Step 2
Alternate layers of rhubarb mixture and yogurt in 2 large wine goblets or dessert dishes. Using small knife, swirl mixtures together. Serve immediately or refrigerate up to 1 hour.
