Strawberry-Rhubarb Gelatin with rhubarb combined with sugar free strawberry gelatin and spreadable strawberry fruit.
1 cup chopped fresh or frozen rhubarb
3/4 cup water
1 3-ounce package sugar-free strawberry gelatin
1/3 cup sugar
1 tablespoon sugar-free strawberry jam or spreadable strawberry fruit
1 cup unsweetened pineapple juice
1 medium tart apple, diced
1/4 to 1/3 chopped walnuts, optional
Lettuce leaves and light mayonnaise, optional
In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat, cover and simmer for 8 to 10 minutes or until rhubarb is tender. Remove from the heat.
Add the gelatin powder, sugar, pineapple juice and chill until partially set. Stir in apple and nuts, if using.
Pour into six 1/2 cup molds or a 1 quart bowl coated with nonstick cooking spray. Chill until set.
Unmold onto lettuce if desired and top with a dollop of light mayonnaise.
Recipe makes 6 servings.
Serving size: 1/2 cup (without nuts and mayonnaise)
Calories: 96; Total Fat: Trace; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 33mg; Carbohydrates: 24g; Fiber: 1g; Protein: 1g
Diabetic Exchange: 1-1/2 fruit
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