Rhubarb Frozen Yogurt
In blender or food processor, mix:
2 eggs, 1/2 Cup sugar or sugar substitute,1 Tablespoon flour and 1 tsp of Corn Starch, 2 Cups chopped rhubarb & 1/2 Cup milk. Blend until smooth, then:
Cook over low heat; bringing the mixture to 175°s - Cook for additional 2 minutes. Add 1 Tablespoon of butter, ½ Cup of Yogurt & 2 Tablespoons of vanilla or a fruit liqueur that you think might go well with the tartness of the rhubarb (raspberry liqueur works well). . Chill for a few hours and then freeze in a churn for 30 minutes, or until thick.
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