Directions:
- Line strainer with four layers of cheesecloth; place over a bowl. Add yogurt to strainer, cover yogurt with edges of cheesecloth.
- Refrigerate for 8 hours or overnight.
- In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender.
- Transfer to a bowl; cover and refrigerate until chilled.
- In a large mixing bowl, beat cream until it begins to thicken.
- Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheese cloth to a bowl (discard liquid from first bowl)
- Gradually fold cream mixture into yogurt.
- Fold into rhubarb mixture. Spoon into dessert dishes.
- Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.01 Kcal (1181 kJ) | ||
| Calories from fat | 128.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.32g | 22% | |
|---|---|---|---|
| Cholesterol | 56.47mg | 19% | |
| Sodium | 125.96mg | 5% | |
| Potassium | 389.72mg | 8% | |
| Total Carbs | 32.1g | 11% | |
| Sugars | 27.71g | 111% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 6.75g | 13% | |
| Vitamin C | 6.2mg | 10% | |
| Calcium | 395.7mg | 40% | |
| Amount Per 100 g | |||
| Calories | 90.15 Kcal (377 kJ) | ||
| Calories from fat | 41.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.58g | 22% | |
|---|---|---|---|
| Cholesterol | 18.05mg | 19% | |
| Sodium | 40.27mg | 5% | |
| Potassium | 124.59mg | 8% | |
| Total Carbs | 10.26g | 11% | |
| Sugars | 8.86g | 111% | |
| Dietary Fiber | 0.53g | 7% | |
| Protein | 2.16g | 13% | |
| Vitamin C | 2mg | 10% | |
| Calcium | 126.5mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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