TANGY RHUBARB FOOL

Tangy Rhubarb Fool image

I came up with this recipe because I love mousse, and because it's an easy way to enjoy rhubarb in a dessert that's light and refreshing.-Alan Mortensen, Dwight, Illinois

Provided by Taste of Home

Time 30m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

4 cups (32 ounces) plain yogurt
3 cups chopped fresh or frozen rhubarb
3/4 cup sugar, divided
2 tablespoons water
1 teaspoon white balsamic vinegar
Dash salt
1 cup heavy whipping cream
1/8 teaspoon vanilla extract

Steps:

Line a strainer with 4 layers of cheesecloth; place over a bowl. Add yogurt to strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight. , In a large saucepan, combine the rhubarb, 1/2 cup sugar, water, vinegar and salt; cook over medium heat for 12-15 minutes or until sugar is dissolved and rhubarb is tender. Transfer to a bowl; cover and refrigerate until chilled., In a large bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form. Transfer yogurt from cheesecloth to a bowl (discard liquid from first bowl). Gradually fold cream mixture into yogurt. , Fold into rhubarb mixture. Spoon into dessert dishes. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 416 calories, Fat 24g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 141mg sodium, Carbohydrate 44g carbohydrate (40g sugars, Fiber 1g fiber), Protein 8g protein.