Rhubarb and strawberry romanoff with vanilla bean yoghurt
0
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Rhubarb
1 bunch(es), cut into 6cm lengths
Fresh strawberries
250 g
Freshly squeezed orange juice
¼ cup(s), (60ml)
Granulated stevia sweetener
2 tbs, granulated
99% fat-free, plain or natural yoghurt, unsweetened
1¼ cup(s), (300g)
Vanilla bean paste
1 tsp
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place rhubarb and strawberries in a small baking dish. Drizzle with juice and sprinkle with half the stevia. 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 yoghurt, vanilla and remaining stevia in a bowl. Cover and place in fridge until required.
3
Divide half the yoghurt mixture among 4 small serving glasses. Top with cooled rhubarb mixture and remaining yoghurt mixture. Drizzle with fruit juices from baking dish to serve.
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