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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 304.9
  • Total Fat: 27.2 g
  • Cholesterol: 100.8 mg
  • Sodium: 195.1 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 1.6 g
  • Protein: 5.4 g

View full nutritional breakdown of Rhubarb Fool, Low-Carb calories by ingredient
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Rhubarb Fool, Low-Carb

Submitted by: JEZWYN

Introduction

Adapted from:
http://www.fabulousfoods.com/recipes/a
rticle/119/19315
Adapted from:
http://www.fabulousfoods.com/recipes/a
rticle/119/19315

Number of Servings: 4

Ingredients

    3 cups chopped rhubarb

    1 cup water

    Dash of vanilla extract

    2 T gelatin powder (unflavoured)

    1/4 teaspoon Stevia

    2 teaspoons ginger - freshly grated

    8 oz cream cheese

    1 cup heavy cream

Directions

You'll need to make this one in advance - the mixture holds its heat, and is best served cold...


Mix water, Stevia and gelatin in a medium saucepan. Allow to sit while you chop rhubarb.


Turn on burner and add rhubarb and ginger, and bring to the boil. Reduce heat and cover, simmer gently for 10 minutes or until rhubard is soft. Turn off burner.


When the rhubarb is softened, chop cream cheese into small blocks and add to rhubarb. Allow cream cheese to melt and blend into hot mixture.


Set aside to cool - this can be hastened by setting the pan in a large unbreakable bown of ice.


Whip the cream and fold into the rhubarb. Spoon into serving dishes. Chill for several hours. Garnish with a dollop of whipped cream.

Number of Servings: 4

Recipe submitted by SparkPeople user JEZWYN.






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Member Ratings For This Recipe

  • You best like tart if you try this one. I love tart, so really enjoyed this recipe. I used the lower fat cream cheese, and 1 tsp ground ginger instead of fresh. Served it with Cool Whip Free to and that helped take some of the bite out. But, I will definitely make this again. - 4/10/11

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  • I have made this a few times. I used strawberry or raspberry flavored jello and regular store bought cream so I don't think it is real heavy. Nice, tasty, easy to make recipe and it make a really big bowl, keeps well in the fridge for days. - 10/13/09

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