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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. Recipe Information
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