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7/4/08 2:32 P

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Party Time Rhubarb Rice Pudding
Joanna Lund
KWQC-TV6 05/23/2002


2 cups diced fresh rhubarb
1 cup water
1 (4-serving) package JELL-O sugar-free strawberry gelatin
1-1/2 cups cold cooked rice
1/2 cup Cool Whip Free
1/4 cup (1/2 ouncd) miniature marshmallows
2 tablespoons (1/2 ounce) chopped walnuts

In a medium saucepan, combine rhubarb and water. Cover and cook over medium heat for 8 to 10 minutes or until rhubarb becomes soft. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Place saucepan on a wire rack and allow to cool for 15 minutes. Stir in rice. Refrigerate for 10 minutes. Gently stir in Cool Whip Free, marshmallows, and walnuts. Evenly spoon mixture into 4 dessert dishes. Refrigerate for at least 30 minutes.

HINT: 1 cup uncooked rice usually cooks to about 1-1/2 cups

Serves 4 - Each serving equals:
HE: 1 Vegetable, 3/4 Bread, 1/4 Fat, 1/4 Slider, 19 Optional Calories
126 Calories, 2 gm Fat, 4 gm Protein, 23 gm Carbohydrate, 65 mg Sodium, 2 gm Fiber
DIABETIC: 1-1/2 Starch/Carbohydrate



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