Strawberry-Rhubarb Frozen Yogurt

Ingredients:

• 2 cups sliced fresh rhubarb
• 3/4 cup sugar
• 1/2 cup water
• 3 cups sliced fresh strawberries
• 2 cups low-fat vanilla yogurt
• 1 tablespoon light corn syrup

Instructions:

In a medium saucepan, over medium heat, combine the rhubarb, sugar, and water.  Cook, stirring occasionally, until the rhubarb is soft (about 5-7 minutes). Cool the rhubarb slightly.

In a food processor, puree the rhubarb and strawberries.

Pour the puree into a large bowl.  Add the yogurt and corn syrup.  Mix until combined.  Cover and freeze for 1-2 hours, or until very cold.

Freeze the mixture in your ice cream maker.  Once frozen, scoop into a large container, and freeze for at least 4 hours.

Enjoy!

Makes about 5 servings of frozen yogurt.

Adapted from Ice Cream and Frozen Desserts