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Roast Rhubarb and Frozen Yogurt

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)25.1882
Energy (kCal)777.2064
Carbohydrates (g)146.427
Total fats (g)13.6908
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In an ice cream maker, churn the yogurt or smoothies according to manufacturer's instructions until almost frozen. | 2. place in a freezer box and freeze until ready to use. | 3. Preheat the oven to 400°F | 4. Cut the rhubarb into wine-cork sized legnths. | 5. Place in a glass baking dish and drizzle over the juice and the honey. | 6. Place in oven and once in a while drizzle the juice over the rhubarb. | 7. The rhubarb is done when it can be crushed between the fingers. | 8. Let cool a little, then divide between four bowls and top with frozen yogurt to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vanilla yogurt 24 ounces used 537.5064 92.941 17.9622 11.9748
    rhubarb 5 cups 128.1 27.694000000000003 5.49 1.22
    orange juice 1 111.6 25.791999999999998 1.736 0.496
    honey 1 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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