Low Carbohydrate Desserts Recipes - Rhubarb and Ginger Yogurt Ice Recipe

Ingredients

Serve 6

• 300g/11 oz/ scant 1 1/2 cups set natural (plain) live yogurt

• 200g/7 oz/ scant 1 cup mascarpone

• 350g/12oz/3 cups chopped rhubarb

• 30ml/2 tbsp clear honey

• 3 pieces preserved stem ginger, finely chopped

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Method:

1. In a bowl, whisk together the yogurt and mascarpone. Pour the yogurt mixture into a shallow freezer proof container and freeze for about 1 hour.

2. Meanwhile, put the chopped rhubarb and honey in a large pan and add 45ml/3 tbsp water. Cook over a very low heat, stirring occasionally, for 15 minutes, or until the rhubarb is soft.

3. Remove the pan from the heat and set aside to cool. When the fruit has cooled, place it in a food processor or blender and process to a puree.

4. Remove the semi-frozen yogurt mixture from the freezer and fold in the rhubarb puree. Beat well until smooth, breaking up the ice crystals, then fold in the chopped ginger.

5. Return the yogurt ice to the freezer and freeze for 2 hours. Remove from the freezer and beat again, then freeze until solid.

6. To serve, scoop the yogurt ice into individual serving bowls.

COOK'S TIPS : To make serving easier, take the yogurt ice out of the freezer and transfer it to the refrigerator about 15 minutes before serving to allow to soften sufficiently to scoop easily. Make sure that you remove all traces of the leaves from rhubarb as they contain the poison oxalic acid.

NOTE : FROZEN YOGURT flavored with fruit makes a healthy alternative to ice cream. It is low in fat and high in calcium which is essential for good bone health.