Sponge-Topped Rhubarb and Strawberries With Sheep's Milk Yoghurt

50 mins (prep 20, cooking 30)
10 ingredients
6 servings
Based on a recipe from Australia, The Beautiful Cookbook. This is from the Victoria region. The intro to the recipe says, "In the past, rhubarb was grown in many backyards, but now people more often buy it at the fruiterer, where it is available year-round. Meredith brand sheep's milk yoghurt was developed by Richard Thomas at Meredith Farm, southeast of Melbourne, where it is made by the owners of the farm, Julie and Sandy Cameron." I make this with Siggi's Icelandic-style skyr strained plain non-fat yogurt since I cannot get access to Meredith brand. This is so delicious! And it makes a great presentation worthy of a 5-star restaurant.

Categories:  <-60-mins , time-to-make ,
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Serving Size (264.43 g)
Servings 6
Amount per Serving
Calories 227.86 Calories from Fat 39.87
% Daily Value *
Total Fat 4.43g 40.92%
Saturated Fat 2.67g 80.14%
Trans Fat 0.16g %
Cholesterol 12.3mg 24.6%
Sodium 17.22mg 4.31%
Total Carbohydrate 46.63g 93.26%
Dietary Fiber 1.25 g 29.96%
Sugars 38.22 g %
Protein 2.43g 29.14%
Vitamin A 128.56IU% Vitamin C 0.14mg%
Calcium 37.21mg% Iron 0.45mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ripe strawberries, plain yogurt