Rhubarb and strawberry romanoff with vanilla bean yogurt
0
Points®
Total time: 16 min • Prep: 1 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked rhubarb
1 item(s), cut into 6cm lengths
Strawberries
1½ cup(s)
Fresh orange juice
¼ cup(s), (60ml)
Sugar substitute
2 tbsp(s)
Plain fat free yogurt
1¼ cup(s)
Vanilla bean powder
1 tsp(s)
Instructions
1
Preheat oven to 200°C. Place rhubarb and strawberries in a small baking dish. Drizzle with juice and sprinkle with half the sugar substitute. Bake, covered with foil, for 10 minutes. Remove foil. Bake for 5 minutes or until rhubarb is tender. Set aside to cool completely.
2
Meanwhile, combine yogurt, vanilla and remaining sugar substitute in a bowl. Cover and place in fridge until required.
3
Divide half the yogurt mixture among 4 small serving glasses. Top with cooled rhubarb mixture and remaining yogurt mixture. Drizzle with fruit juices from baking dish to serve.
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