Rhubarb Parfait

Name: Rhubarb Parfait
Yield: 2
Ingredients: 1 cup of natural low-fat yogurt; 1 envelope of unflavored gelatin; 4 stalks of rhubarb; 3 tablespoons of culinary-grade almond extract; 4 tablespoons of ricotta cheese; 1 tablespoon of light cream cheese

1
1 cup of natural low-fat yogurt
2
1 envelope of unflavored gelatin
3
4 stalks of rhubarb
4
3 tablespoons of culinary-grade almond extract
5
4 tablespoons of ricotta cheese
6
1 tablespoon of light cream cheese

Ingredients

1
1 cup of natural low-fat yogurt
2
1 envelope of unflavored gelatin
3
4 stalks of rhubarb
4
3 tablespoons of culinary-grade almond extract
5
4 tablespoons of ricotta cheese
6
1 tablespoon of light cream cheese

Directions

1
Prepare the gelatin according to the package instructions
2
Mix with the strained ricotta, cream cheese, and 1 tablespoon of almond extract
3
Blend well to form a smooth crème
4
Place it in serving dishes and refrigerate for at least three hours
5
To make the light topping, heat the rhubarb stalks over low heat with the remaining 2 tablespoons of almond extract for a few minutes, just until they start to caramelize
6
Let it cool and pour it over the parfait.