Tangy Rhubarb Fool
|Plain yogurt||32 Ounce (1 Carton)|
|Chopped rhubarb||3 Cup (48 tbs) (Fresh Or Frozen)|
|Sugar||3⁄4 Cup (12 tbs), divided|
|White balsamic vinegar||1 Teaspoon|
|Heavy whipping cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄8 Teaspoon|
Line a strainer with four layers of cheesecloth; place over a bowl.
Add yogurt to strainer; cover yogurt with the edges of the cheesecloth.
Refrigerate for 8 hours or overnight.
In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until the sugar is dissolved and the rhubarb is tender.
Transfer to a bowl; cover and refrigerate until chilled.
In a large mixing bowl, beat cream until it begins to thicken.
Add the vanilla and remaining sugar; beat until stiff peaks form.
Transfer yogurt from cheesecloth to a bowl (discard the liquid from first bowl).
Gradually fold cream mixture into yogurt.
Fold into rhubarb mixture.
Spoon into dessert dishes.
Cover and refrigerate for at least 1 hour before serving.
Serving size: Complete recipe
Calories 2056 Calories from Fat 1047
% Daily Value*
Total Fat 119 g183.2%
Saturated Fat 74.5 g372.5%
Trans Fat 0 g
Cholesterol 446.8 mg148.9%
Sodium 646.1 mg26.9%
Total Carbohydrates 219 g73.1%
Dietary Fiber 7.3 g29.4%
Sugars 198.4 g
Protein 40 g80.1%
Vitamin A 96.8% Vitamin C 64.4%
Calcium 160.6% Iron 8%
*Based on a 2000 Calorie diet