Jasmine-Ginger Rhubarb Parfaits Recipe

Jasmine-Ginger Rhubarb Parfaits Recipe

  • 2 jasmine tea bags
  • 1 pound fresh or frozen sliced rhubarb
  • 1/3 cup SPLENDA® Sugar Blend
  • 1 tablespoon freshly grated gingerroot
  • 1 pinch freshly ground black pepper
  • 2 cups low-fat yogurt, preferably Greek
  • 4 teaspoons SPLENDA® No Calorie Sweetener, Granulated
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup low-fat granola
  1. In a medium saucepan, bring 1 cup water to a boil. Remove from heat and add tea. Cover and let steep 5 minutes, then discard tea bags or strain out loose tea.
  2. Add rhubarb, SPLENDA(R) Sugar Blend, and gingerroot, and bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low and simmer 8 to 10 minutes, or until rhubarb is just tender. Stir in pepper and let cool slightly. Transfer to a bowl and refrigerate for at least 3 hours or up to 3 days.
  3. Combine yogurt, SPLENDA(R) Granulated Sweetener, vanilla, and cinnamon. Divide 1/3 of yogurt mixture equally among four parfait glasses. Divide 1/2 of rhubarb mixture equally among glasses, spooning it over yogurt. Repeat layers, ending with final third of yogurt mixture. Sprinkle each with 1/4 of the granola.
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