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Grandma's Rhubarb-Pineapple Cobbler




Source of Recipe


Joanna Lund






Recipe Introduction


Serves 6





List of Ingredients



• 1 (4-serving) pkg. Jello sugar free strawberry gelatin
  
• 1 (4-serving) pkg. Jello sugar free vanilla cook/serve pudding mix
  
• 1 cup (8oz) crushed pineapple, packed in own juice, undrained
  
• 1/2 cup water
  
• 2 cups chopped rhubard
  
• 1 tsp. vanilla extract
  
• 1 (7.5 oz) can Pillsbury refrigerated buttermilk biscuits
  
• 2 tbl. Sugar Twin or Sprinkle Sweet
  
• 2 tbl. (1/2 oz) chopped walnuts
  






Instructions



1. Preheat oven 350 degrees. Spray an 8 x 8 baking pan with butter-flavored cooking spray. In a large saucepan, combine dry pudding mix, dry gelatin, undrained pineapple and water.
   Stir in rhubard. Cook over medium heat for 10 minutes or until thickens and starts to boil, stirring often. Remove from heat. Stir in vanilla extract. Pour mixture into prepared baking dish. Separate biscuits and cut each biscuit into 4 pieces. Evenly sprinkle biscuit pieces over top. Lightly spray biscuit pieces with butter-flavored spray. Evenly sprinkle Sugar Twin and walnuts over top. Bake 20 - 25 minutes or until top is golden brown. Place baking dish on a wire rack and let set for 5 minutes. Divide into 6 servings.
   






Final Comments


Each serving equals:
HE: 1 1/4 br, 2/3 ve, 1/3 fr, 1/4 si 14 oc
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159 calories, 3 gm fa, 4 gm pr, 29 gm ca, 419 mg so, 48 mg ci, 3 gm fi
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Diabetic: 2 st/ca

"Healthy Exchanges Food Newsletter, April 1997"