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Prep Time: 6 Minutes Cook Time: 14 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Serve this float the old-fashioned way —with a straw and a spoon. Ingredients:
1/2 pound frozen chopped rhubarb (about 1 1/2 cups) |
1 cup water |
4 packets sugar substitute with aspartame (such as equal) |
1 cup strawberry low-fat ice cream (such as healthy choice) |
Directions:
1. Combine rhubarb and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Strain rhubarb through a sieve into a bowl; discard solids. Add sugar substitute to rhubarb liquid; stir well to dissolve. Cover and chill at least 1 hour.
2. Spoon 1/2 cup ice cream into each of 2 glasses. Pour 1/2 cup rhubarb liquid over ice cream in each glass.
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