- 2 cups sliced fresh rhubarb
- 3/4 cup sugar
- 1/2 cup water
- 3 cups sliced fresh strawberries
- 2 cups low-fat vanilla yogurt
- 1 tablespoon light corn syrup
In a medium saucepan, over medium heat, combine the rhubarb, sugar, and water. Cook, stirring occasionally, until the rhubarb is soft (about 5-7 minutes). Cool the rhubarb slightly.
In a food processor, puree the rhubarb and strawberries.
Pour the puree into a large bowl. Add the yogurt and corn syrup. Mix until combined. Cover and freeze for 1-2 hours, or until very cold.
Freeze the mixture in your ice cream maker. Once frozen, scoop into a large container, and freeze for at least 4 hours.
Makes about 5 servings of frozen yogurt.
Adapted from Ice Cream and Frozen Desserts