Pressure-Cooker Rhubarb Compote with Yogurt
My Grandma Dot made rhubarb compote and always had some in the freezer when I came to visit. This breakfast is a tribute to her. No two batches of rhubarb are exactly alike, so make sure to taste your compote before you chill it. It should be tart, but sometimes it needs a little extra sugar.
Average Rating: 5 1/2 cup yogurt with about 2 tablespoons compote and 2 tablespoons almonds: 216 calories, 8g fat (2g saturated fat), 7mg cholesterol, 49mg sodium, 23g carbohydrate (20g sugars, 2g fiber), 14g protein.
YIELD: 6 servings.Ingredients
Instructions
Nutrition Facts
Diabetic Exchanges: 1 starch, 1 reduced-fat milk, 1 fat.