Stewed Rhubarb

This is one of my favorite desserts! It is delicious served over low-fat vanilla yogurt & topped with a little cool whip.  Not only is it a snap to prepare but it’s also sugar-free. Hope you enjoy it as much as I do.

Yield: 4 (serving size: 1/2 cup)

1 lb. diced rhubarb

1/4 cup water

6 tbsp. Splenda Granulated Sugar

  1. Place rhubarb and water in a deep saucepan. Cover and bring to boil; reduce heat and simmer gently until rhubarb is very tender, about 10 minutes, stirring occasionally.
  2. Remove from heat, add sugar and mix well (adjust sweetener amount to taste). Turn into pint jar. Cover and store in refrigerator.

CALORIES 31;  FAT 0g (sat. 0g);  CHOL 0mg;  SODIUM 2mg;  CARB 8g;  FIBER 2g;  PROTEIN 1g

from www.healthy-diabetic-recipes.co.uk



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