- 1 cup diced raw rhubarb
- 1/3 cup diced strawberries
- 1/4 cup water
- 2-3 packets stevia (or sweetener of choice)
- 1/2 cup plain Greek yogurt (I use 0%MF Liberte)
For the stewed rhubarb: In a small saucepan, add 1 cup diced rhubarb and 1/4 cup water. Turn heat on to medium, and stir frequently. Add the stevia and cook until rhubarb is soft. Meanwhile, dice strawberries, and add during final 2 mins of cooking. (This entire process should only take about 10 mins). Alternatively, you can mix in the strawberries later.
In a freezer-safe container, combine 1/2 cup Greek yogurt, rhubarb mixture, and strawberries (if you didn’t add them to the saucepan). Stir well until ingredients are well combined. Taste mixture and sweeten if you like. Freeze for 4-5 hours.
Remove from freezer, scoop into a bowl (or just eat it out of the container!) and enjoy!
Nutrition: 116 cal, 1g fat, 1mg cholesterol, 69mg sodium, 14g carb, 3g fiber, 7g sugar, 15g protein