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RHUBARB BAKED WITH RASPBERRIES

Serves 4
Each serving equals 1 cup of fruit or vegetables

Ingredients
• 1 1/3 cups raspberries (about 6 ounces)
• ¾ cup firmly packed light brown sugar
• 1/4 cup very hot water
• 2 Tbsp unsalted butter, cut into bits
• ¼ tsp vanilla
• 1 pound rhubarb, trimmed and cut into ½-inch pieces (about 4 cups)
• 8 small scoops of low-fat frozen yogurt


Directions
Preheat the oven to 350°F.

In a blender purèe the raspberries with the brown sugar and the water, strain the purèe through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb.

Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, for a total of 30 minutes, stir once very gently after 15 minutes.

Cook until the rhubarb is soft.

Let the dessert cool for 10 minutes and serve it over frozen low-fat yogurt.


Nutritional analysis per serving: Calories 372, Fat 6g, Calories from Fat 13%, Protein 5g, Cholesterol 12mg, Sodium 141g.

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