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RHUBARB FROZEN YOGURT

2 cups stewed rhubarb
1/2 cup plain low-fat yogurt
3 tbsp granulated sugar
2 tbsp orange juice

In food processor, puree rhubarb until smooth. Blend in yogurt,
sugar and juice. Freeze in ice cream maker according to instructions.
Or cover and freeze in a shallow metal pan 3-4 hours or until almost
firm. Break up mixture and process in food processor until smooth.
Freeze in chilled airtight container for 1 hour or until firm.
Makes 4 cups.

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