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Prepare rhubarb sauce this way and you won't even miss the sugar.
Serves 4 (3/4 cup)
4 cups finely chopped rhubarb
1/2 cup water
1 (4-serving) package JELL-O sugar-free strawberry gelatin
In a large saucepan, combine rhubarb and water. Cover and cook over medium heat for 6 to 8 minutes or until rhubarb becomes soft. Add dry gelatin. Mix well to combine. Remove from heat. Pour into a bowl and refrigerate for at least 30 minutes. Gently stir again just before serving.
HINT: 1. It's great lukewarm over sugar- and fat-free vanilla or strawberry ice cream. 2. If you like a thinner sauce, use 3/4 cup water.
Each serving equals:
HE: 2 Vegetable, 8 Optional Calories
34 Calories, 0 gm Fat, 2 gm Protein, 6 gm Carbohydrate, 59 mg Sodium, 105 mg Calcium, 1 gm Fiber
DIABETIC: 1/2 Fruit
Best of Healthy Exchanges Food Newsletter Cookbook
Joanna M Lund