Warm Rhubarb Compote with Vanilla Yogurt Timbale

This dessert, just 162 calories, is sure to be a crowd pleaser.

Serves: 6

Prep Time: n/a

Cook Time: n/a

Nutrition Score per serving:

162 calories, 36g carbs(86%), 1g fat(5%), 1g fiber, 4g protein(9%), 0.5g saturated fat

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Ingredients

2	cups low-fat vanilla yogurt
1 1/2	pounds fresh rhubarb
1/2	cup best-quality currant jelly

Directions

Evenly spoon the yogurt into six 3-ounce paper cups. Place in the freezer for about 1 hour, until semi-frozen. (Or, if making in advance, remove 3-ounce cups of low-fat vanilla frozen yogurt from freezer about 15 minutes before serving.)

Preheat oven to 400°F. Remove green leaves from the rhubarb and discard (they're toxic). Cut the rhubarb into 1 1/2-inch lengths on the bias. Wash but don't dry.

In a shallow casserole, stir rhubarb and jelly until all pieces are coated. Bake until the rhubarb is tender, about 35 minutes, stirring twice. Remove from oven; cool for 5 minutes. Spoon into 6 shallow bowls. Unmold the yogurt and serve atop the rhubarb.