Rhubarb Tapioca Pudding Recipe

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Rhubarb Tapioca Pudding
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Ingredients
6
Count
Nutrition
149
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. Place first four ingredients into a large kettle and bring to a boil.
  2. Add jello.
  3. Cook on medium heat until rhubarb is tender and falls apart.
  4. Cool. Top with Cool Whip before serving, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 148.67 Kcal (622 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 35.75mg 1%
Potassium 141.02mg 3%
Total Carbs 36.26g 12%
Sugars 24.01g 96%
Dietary Fiber 0.98g 4%
Protein 1.06g 2%
Vitamin C 3.9mg 7%
Calcium 52.9mg 5%
Amount Per 100 g
Calories 77.15 Kcal (323 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 18.55mg 1%
Potassium 73.18mg 3%
Total Carbs 18.82g 12%
Sugars 12.46g 96%
Dietary Fiber 0.51g 4%
Protein 0.55g 2%
Vitamin C 2mg 7%
Calcium 27.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 4
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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