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

Ingredients

  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 1 cup chopped rhubarb
  • ¼ cup water
  • 2 cups sliced strawberries
  • ½ cup Splenda No Calorie Granulated Sweetener
  • 2 cups nonfat vanilla yogurt

Directions

  • Place the gelatin and ¼ cup cold water in the jar of a blender. Set aside.
  • In a medium saucepan over medium heat, boil the rhubarb, ¼ 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.

Recipe Information

Serves: 4

Ingredients

  • 1 envelope unflavored gelatin
  • ¼ cup cold water
  • 1 cup chopped rhubarb
  • ¼ cup water
  • 2 cups sliced strawberries
  • ½ cup Splenda No Calorie Granulated Sweetener
  • 2 cups nonfat vanilla yogurt

Directions

  • Place the gelatin and ¼ cup cold water in the jar of a blender. Set aside.
  • In a medium saucepan over medium heat, boil the rhubarb, ¼ 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat0.5g
Saturated Fat0g
Cholesterol5mg
Sodium80mg
Total Carbohydrate26g
Dietary Fiber2g
Sugars19g
Protein8g