This smooth, creamy low-fat treat puts a refreshing zing into a dessert or snack. | | Ingredients | | �?nbsp; | 2 cups (500 mL) Stewed rhubarb | | | �?nbsp; | 1/2 cup (125 mL) Plain low-fat yogurt | | | �?nbsp; | 3 tbsp (50 mL) Granulated sugar | | | �?nbsp; | 2 tbsp (25 mL) Orange juice | | | | | | Preparation | | In food processor, purée stewed rhubarb until smooth; blend in yogurt, sugar and orange juice. Freeze in ice-cream maker following manufacturer's instructions. Or, cover and freeze in shallow metal pan for 3 to 4 hours or until almost firm. Break up mixture and process in food processor, in batches if necessary, until smooth. Freeze in chilled airtight container for 1 hour or until firm. | |