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Rhubarb Swirl Salad

Healthy Exchanges Newsletter, April 2002, Pg 11

3 cups finely diced fresh or frozen rhubarb
1/4 cup water
1 (4 serving) pkg Jello sugar free strawberry gelatin
1 (4 serving) pkg Jello sugar free instant vanilla pudding mix
2/3 cup Carnation Nonfat Dry Milk Powder
1 cup water
1 cup Cool Whip Free

In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 10 minutes or until rhubarb is sift. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow to cool for at least 30 minutes. In a large bowl, combine dry pudding mix, dry milk powder and water. Mix well using a wire whisk. Fold in Cool Whip Free. Add cooled rhubarb mixture. Mix gently to lightly swirl rhubarb mixture into pudding mixture. Evenly spoon into 6 single serving dishes. Refrigerate for at least 1 hour.

Serves 6 - EAch serving equals:
HE? 1/2 Ve, 1/3 FFM, 1/2 Sl, 3 OC
72 Calories, 0g Fa, 3g Pr, 15g Ca, 274mg So, 152mg Cl, 1g Fi
Diabetic: 1 St/Ca

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