Recipe: Low-Fat Rhubarb Strawberry Parfait

June 13, 2008

Enjoy this fruit crisp topped with plain yogurt. Yogurt provides friendly bacteria that multiply in your intestines and help maintain immune function. Rhubarb and strawberries provide a sweet-sour twist to yogurt’s tang.

Makes about eight 1-cup servings.

Filling:
4 c. fresh rhubarb, diced
1 ½ c. fresh strawberries, sliced
⅓ c. sugar
3 T. flour
1 tsp. cinnamon

Topping:
1 c. whole wheat flour
½ c. brown sugar, lightly packed
½ c. old-fashioned oats
⅓ c. canola oil
½ tsp. salt

2 c. plain low-fat yogurt (1/2 c. per serving.)

•    Preheat oven to 325 degrees.
•    In a bowl, mix together filling ingredients. Place in a shallow, 9” baking dish.
•    In a bowl, mix together topping ingredients. Sprinkle over fruit.
•    Bake about 40-45 minutes, until fruit is soft and bubbly.
•    Cool. To serve, dish out the crisp and top with plain low-fat yogurt.

Nutritional Information per Serving: 286 calories, 6.9 g protein, 43 g carbohydrates, 10.8 g fat (1.4 g saturated), 3.6 mg cholesterol, 4.2 g fiber, 194 mg sodium.