Vanilla Bean Yoghurt with Poached Rhubarb
Recipe
This Vanilla Bean Yoghurt with Poached Rhubarb recipe starts with straining reduced-fat plain yogurt to thicken it, then poaching rhubarb with orange rind, water, and sugar until tender. The yogurt is flavored with vanilla, and the poached rhubarb is spooned on top before serving. The result is a creamy, refreshing dessert that's light and flavorful.
Ingredients
- 600g reduced fat plain yoghurt
- 300g rhubarb, approx. 6 stems, cut into 5cm lengths
- 1 strip orange rind
- 2 tablespoons water
- 1 1/2 tablespoons caster sugar
- 1 teaspoon vanilla essence or scraped beans from a vanilla po
Method
1. Place yoghurt into a paper towel lined sieve, over a large bowl. Cover and refrigerate for 1-2 hours or overnight.
2. Place rhubarb, orange rind, water and sugar in a frying pan. Simmer gently for 6-8 minutes until rhubarb is just tender. Allow to cool.
3. Stir vanilla into yoghurt and spoon between serving glasses. Top with rhubarb mixture and serve.
Tips / Handy Hints
Rhubarb can be substituted with plums, apples or nectarines. Although cooking time will be extended slightly.
Nutrition infomation:
| Per serve (4) | |
| Energy | 618kj |
| Fat - total | 2.7g |
| Fat - saturated | 1.7g |
| Carbohydrates | 19g |
| Protein | 9g |
| Sodium | 104mg |
| Fibre | 2g |
