THE DAIRY KITCHEN
Vanilla Bean Yoghurt with Poached Rhubarb
By THE DAIRY KITCHEN
Serves
4
Difficulty
Easy
Preparation
10 MINS
Cooking
10 MINS
Draining yoghurt overnight results in quite possibly the most silky, thick creamy yoghurt that you will ever experience. Serve it with this lovely poached rhubarb.
Ingredients
600g reduced fat yoghurt300g rhubarb, approx. 6 stems, cut into 5cm lengths
1 strip orange rind
2 tablespoons water
1 1/2 tablespoons caster sugar
1 teaspoon vanilla essence or scraped beans from a vanilla pod
Handy Tips
Rhubarb can be substituted with plums, apples or nectarines. Although cooking time will be extended slightly.
Nutrition (per serve)
| Energy (kj) | 618 |
| Sugars (g) | 19 |
| Protein (g) | 9 |
| Dietry Fibre (g) | 2 |
| Fat Total (g) | 2.7 |
| Sodium (mg) | 104 |
| Saturated (g) | 1.7 |
| Calcium (mg) | 260 |
| Carbohydrates (g) | 19 |
Method
- Place yoghurt into a paper towel lined sieve, over a large bowl. Cover and refrigerate for 1-2 hours or overnight.
- Place rhubarb, orange rind, water and sugar in a frying pan. Simmer gently for 6-8 minutes until rhubarb is just tender. Allow to cool.
- Stir vanilla into yoghurt and spoon between serving glasses. Top with rhubarb mixture and serve.
