Berry Rhubarb Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups diced rhubarb 2/3 cup Splenda granular1 cup water1 cup frozen strawberries 2 cups water2 tbsp cornstarch 1/4 cup cold water
Combine rhubarb, Splenda and water in a saucepan.
Bring to a boil, then reduce heat and cook, stirring occasionally, for 40 minutes.
Stir in berries and 2 cups water and cook 5 minutes longer.
Whisk together cornstarch and remaining cold water, then slowly add to the simmering mixture.
Cook, stirring, until thickened - about 5 minutes.
Serve warm or cover surface directly with plastic wrap and chill.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Bring to a boil, then reduce heat and cook, stirring occasionally, for 40 minutes.
Stir in berries and 2 cups water and cook 5 minutes longer.
Whisk together cornstarch and remaining cold water, then slowly add to the simmering mixture.
Cook, stirring, until thickened - about 5 minutes.
Serve warm or cover surface directly with plastic wrap and chill.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 40.5
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 3.5 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.9 g
- Protein: 0.7 g
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