1 ½ cups water 1 cup sugar 1/8 tsp. salt1 vanilla bean, split1 lb. strawberries, split 1 lb. rhubarbs, peeled2 Tbsp. cornstarch (diluted with 3 Tbsp. water)Lemon peel, as needed2 cups low fat frozen yogurt, vanilla
Yield: 4 servingsServing Size: ½ cup frozen yogurt with 2 Tbsp. fruit sauceSource: Culinary Institute of America
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