Nutrition per serving may change if servings are adjusted.
1 cinnamon stick
3 whole cloves
1 2-inch-long strip lemon zest
2¼ pounds rhubarb, trimmed and cut into ½-inch pieces (8 cups)
1¼ cups sugar
2 cups nonfat vanilla yogurt
½ cup whipping cream
Tie cinnamon stick, cloves and lemon zest together in a cheesecloth bag. Combine rhubarb, sugar and the spice bag in a large saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the mixture has the consistency of applesauce, 6 to 8 minutes. Discard the spice bag. Chill the rhubarb mixture about 1 hour.
Meanwhile, line a colander with cheesecloth and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until it measures 1½ cups, 45 minutes to 1 hour.
Place the drained yogurt in a medium bowl. Add the rhubarb mixture and fold lightly, leaving some swirls. Whip cream in a chilled bowl and swirl it into the fool. Spoon into individual dishes. Cover and refrigerate for at least 1 hour or up to 6 hours.
247 calories;5 g fat(3 g sat); 2 g fiber; 48 g carbohydrates; 5 g protein; 16 mcg folate; 18 mg cholesterol; 44 g sugars; 38 g added sugars; 280 IU vitamin A; 10 mg vitamin C; 225 mg calcium; 0 mg iron; 52 mg sodium; 506 mg potassium
Calcium (22% daily value)
Carbohydrate Servings: 3
Exchanges: ½ nonfat milk, 2½ other carbohydrate, 1 fat