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MCR: Rhubarb Rumble

Source of Recipe

Taste of Home Magazine


Recipe Introduction

NOTE: This recipe was tested in an 850-watt microwave. Exchanges
Serves: 8

3 c. chopped rhubarb
1 pkg. (.3 ounces) sugar-free strawberry gelatin
1-1/2 c. cold skim milk
1 pkg. (1 ounce) instant sugar-free vanilla pudding mix
1 reduced-fat graham cracker crust (8 inches)

Place rhubarb in a microwave-safe bowl; cover and microwave on high for 6-8 minutes or until rhubarb is softened, stirring every 2 minutes. Stir in gelatin until dissolved; cool completely.

In a mixing bowl, combine milk and pudding mix; beat on low speed for 2 minutes. Fold into rhubarb mixture. Spoon into crust. Cover and refrigerate until firm.

NUTRITIONAL ANALYSIS: One serving equals: 134 calories, 160 mg sodium, 1 mg choloresterol, 23 gm carbohydrate, 3 gm protein, 3 gm fat. ++++ DIABETIC EXCHANGES: 1 starch, 1/2 fruit, 1/2 fat