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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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The creamy blend of rhubarb and strawberries makes this an irresistable guilt-free treat in the summer heat. If you don't have strawberries on hand just use all rhubarb. Excellent for diabetics: Only 41 cal, and about 9g carb per serving. From Company's Coming Diebetic Cooking. Ingredients:
1 1/2 cups fresh rhubarb, chopped |
2/3 cup water |
1 (3 ounce) package sugar-free strawberry gelatin, powder |
1 1/2 cups fresh strawberries, chopped |
1/2 cup non-fat vanilla yogurt (or sweetened with artificial sweetner if you need to watch carbs) |
Directions:
1. Cook rhubarb in water in a smallsauce pan for 10 minutes, stirring frequently, until softened.
2. Stir in jelly powder until dissolved.
3. Pour rhubarb mixture into blender; add strawberries and yogurt.
4. Process until smooth.
5. Pour 1/4 cup into each popsicle mold and insert handles; Freeze until solid
6. Makes 12 popsicles.
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