Frozen Rhubarb Yogurt Recipes
RHUBARB MUFFINS
This is a great way to use up that frozen rhubarb in your freezer, but you can also use fresh rhubarb. It makes a moist and tangy muffin.
Provided by Freya
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin tin, or line with paper liners.
- In a medium bowl, stir together the yogurt, 2 tablespoons of melted butter, oil and egg. In a large bowl, stir together the flour, 3/4 cup of brown sugar, baking soda and salt. Pour the wet ingredients into the dry, and mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
- In a small bowl, stir together 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter. Spoon over the tops of the muffins, and press down lightly.
- Bake for 25 minutes in the preheated oven, or until the tops spring back when lightly pressed. Cool in the pan for about 15 minutes before removing.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 31 g, Cholesterol 22.9 mg, Fat 6.6 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 2.3 g, Sodium 137.7 mg, Sugar 19.4 g
FROZEN RHUBARB YOGURT
Make and share this Frozen Rhubarb Yogurt recipe from Food.com.
Provided by Dancer
Categories Frozen Desserts
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In food processor, puree rhubarb until smooth.
- Blend in yogurt, sugar and juice.
- Freeze in ice cream maker according to instructions.
- Or cover and freeze in a shallow metal pan 3 to 4 hours or until almost firm.
- Break up mixture and process in food processor until smooth.
- Freeze in chilled airtight container for 1 hour or until firm.
Nutrition Facts : Calories 72, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.8, Sodium 23.9, Carbohydrate 15.2, Fiber 1.1, Sugar 12.9, Protein 2.2
RHUBARB FROZEN YOGURT TORTE
Categories Food Processor Ice Cream Machine Dessert Yogurt Frozen Dessert Strawberry Spring Healthy Rhubarb Gourmet
Number Of Ingredients 9
Steps:
- Put 1/4 cup water in a small cup, then sprinkle gelatin on top and let gelatin soften while cooking rhubarb.
- Cook rhubarb, 1/2 cup sugar, and remaining 1/2 cup water in a heavy medium saucepan over moderate heat, stirring occasionally, until very soft, about 7 minutes. Add gelatin mixture, stirring until dissolved, then cool 10 minutes. Purée in a food processor until smooth, then add yogurt and blend until combined. Freeze in ice cream maker.
- Spread cookie crumbs evenly over bottom of an 8-inch springform pan. Spoon frozen yogurt gently over crumbs and carefully smooth top. Wrap pan in plastic wrap and freeze until yogurt is firm, at least 2 hours.
- Soak a kitchen towel in hot water and wring it dry. Wrap hot towel around pan, then release side of pan and let torte stand at room temperature 20 minutes. Meanwhile, hull and quarter strawberries, toss with remaining 2 tablespoons sugar, and let stand 15 minutes. Cut torte into 8 wedges and serve with strawberries spooned on top.
- *Available at Italian markets and specialty foods shops.
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