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Winter Strawberry-Rhubarb Cobbler
Heart Smart Healthy Exchanges p.212
We Iowans believe in celebrating the glory of rhubarb all year long, not just in the spring when those lovely stalks are featured at farm stands and markets everywhere. This rich and fruity dessert makes magic with not one but two frozen fruits, so even if you live in Alaska, you can enjoy this tasty dessert in December!
1 (4-serving) package JELL-O sugar-free vanilla cook-and serve pudding mix
1/2 cup water
1/4 cup Sugar Twin or Sprinkle Sweet -divided
3 cups frozen unsweetened strawberries, thawed, coarsely chopped, and undrained
3 cups frozen rhubarb, thawed
1 (7.5-ounce can) Pillsbury refrigerated buttermilk biscuits
1 teaspoon ground cinnamon
Preheat oven to 400 degrees. Spray an 8-by8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix, water, 3 tablespoons sugar substitute, undrained strawberries, and rhubarb. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Pour mixture into prepared baking dish. Separate biscuits and cut each into 3 pieces. Evenly sprinkle biscuit pieces over top of rhubarb mixture. In a small bowl, combine remaining 1 tablespoon Sugar Twin and cinnamon. Evenly sprinkle mixture over top of biscuit pieces. Bake for 15 to 20 minutes or until biscuits are golden brown. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings. Good served warm or cold.
Serves 6 - each serving equals:
HE: 1/2 Fr, 1 1/4 Br, 1 Ve, 17 OC
146 cal, 2g Fa, 3g Pr, 29g carb, 402mg So, 67mg Ca, 5g Fi
Diabetic: 1 Starch, 1 Fruit OR 2 Starch /Carbohydrate
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