Strawberry-Rhubarb Pudding

This is a wonderful flavor for spring. It’s low in fat and carbohydrates, and has a low GI.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 4


  • 1 envelope unflavored gelatin
  • 1⁄4 cup cold water
  • 1 cup chopped rhubarb
  • 1⁄4 cup water
  • 2 cups sliced strawberries
  • 1⁄2 cup Splenda No Calorie Granulated Sweetener
  • 2 cups nonfat vanilla yogurt


  • Place the gelatin and 1⁄4 cup cold water in the jar of a blender. Set aside.
  • In a medium saucepan over medium heat, boil the rhubarb, 1⁄4 cup water, 1 cup strawberries, and Splenda.
  • Add the hot fruit mixture to the gelatin in the blender and pulse to chop and mix the gelatin with the fruit. Cool to room temperature.
  • Swirl the fruit and yogurt together and spoon into glasses or bowls. Top with remaining strawberries.