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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I first tried this fruity, refreshing dessert at a potluck and loved it, recalls Charla Sackmann of Glidden, Iowa. Only after requesting the recipe did I learn it was sugar-free. Ingredients:
3 cups chopped rhubarb |
1 package (.3 ounce) sugar-free strawberry gelatin |
1-1/2 cups cold skim milk |
1 package (1 ounce) instant sugar-free vanilla pudding mix |
1 reduced-fat graham cracker crust (8 inches) |
Directions:
1. 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.
2. In a 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. Yield: 8 servings.
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