Sugar-free and low fat, and oh so easy!
3 cups chopped rhubarb
1 (3-ounce) package sugar-free strawberry gelatin
1-1/2 cups cold skim milk
1 (3.5-ounce) package instant sugar-free vanilla pudding mix
1 (8-inch) reduced fat graham cracker crust
Place rhubarb in a microwave-safe bowl, cover and microwave on high for 6-8 minutes, stirring every 2 minutes, until rhubarb is softened. Stir in gelatin until dissolved, then cool completely. In a mixing 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.
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