Prep 10 mins
Cook 0 mins
- 2 cups stewed rhubarb
- 1⁄2 cup plain low-fat yogurt
- 3 tablespoons granulated sugar
- 2 tablespoons orange juice
- 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.