Dieters, this delicious dessert is almost guilt free.
Sounds ho-hum? In fact, it’s wonderful: light in calories, big in flavor and as satisfying as it is guilt free. My friend Patti, a Midwestern girl, introduced me to the rhubarb sorbet concept (rhubarb is a popular ingredient back there but not so much during my California upbringing). I’d never bought rhubarb before but now I’m a believer. The sorbet is intense and creamy, the latter being a natural property of cooked rhubarb. Also helping is the fact that no water is used in the sorbet recipe (sorbets usually are made with sugar water). The best choice for the strawberries are the wondrous ones from Swanton, which are available at the Menlo Park farmers market, Whole Foods and elsewhere. And the Fage brand Greek-style yogurt is to yogurt what Domaine de la Romanée Conti is to pinot noir. Another discovery I have Patti to thank for. (more…)
