Rhubarb Yoghurt Fool
This can be a no-fat and no-sugar dessert for waist watchers which does taste rather good. But if you like you can use whole milk Greek yoghurt, which will be creamier and have some fat content.
|1 lb 4 oz (570 g) rhubarb|
|5 level teaspoons Canderel Spoonful Artificial Sweetener|
|1 level teaspoon chopped fresh root ginger|
|7 oz (200 g) 0 per cent fat Greek yoghurt|
|2 pieces stem ginger|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Summer Collection and How to Cook Book Two.
First of all, trim and wash the rhubarb and cut it into 1 inch (2.5 cm) chunks. Then place it in a baking dish, sprinkle with the Canderel and add the chopped fresh root ginger then bake it in the oven, without covering, for about 30-40 minutes or until it's tender but still has some shape. Now you need to drain the rhubarb, so tip it into a sieve set over a bowl to drain off the excess juice. Next place it in a food processor and whiz it to a thick purée.
After that, transfer it to a bowl and leave aside to get quite cold. Next empty the yoghurt into another bowl and fold half the purée into it, then divide the mixture between four serving glasses and spoon the remaining purée on top. Finally cut the pieces of stem ginger into matchstick lengths and use them to garnish each one. Then cover with cling film and chill until needed.
Low-fat menu suggestion The Lean Shepherd's Pie served with spring cabbage
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