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    Grandma’s Rhubarb-Pineapple Cobbler


    Source of Recipe


    Healthy Exchanges Newsletter Apr. 97

    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 tesp. vanilla extract
    1 (7.5 oz) can Pillsbury refrigerated buttermilk biscuits
    2 tablsp. Sugar Twin or Sprinkle Sweet
    2 tablsp. (1/2 oz) chopped walnuts

    Recipe




    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.

    Serves 6 - Each serving equals:
    HE 1 1/4 br, 2/3 ve, 1/3 fr, 1/4 si 14 oc
    159 calories, 3 gm fa, 4 gm pr, 29 gm ca, 419 mg so, 48 mg ci, 3 gm fi
    Diabetic: 2 st/ca

 

 

 

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