Sin-Sational Sunday

Rhubarb Jello

Ingredients:
1 cup diced rhubarb, raw
Splenda, 7 packets
1/4 cup water
Sugar-Free Strawberry Jello
Sugar-Free Cool Whip


Directions:

Place rhubarb, Splenda and water in medium, heavy sauce pan. Cook over medium heat until rhubarb is tender.

Set aside and cool thoroughly.

Mix strawberry jello as directed. Allow jello to begin to set up in refrigerator [about 30-40 minutes]. Add rhubarb to jello and stir to mix.

Allow mixture to set as directed.

Spoon into bowls and top each serving with 2 tablespoons of Sugar-Free Cool Whip whipped topping.




Serves: 4
Calories: 61
Fat: 1gm
Carbs: 3gm
Protein: 1 gm
Sodium: 35 mg