Fresh Strawberry-Rhubarb Ring
|Sliced rhubarb||4 Cup (64 tbs) (Use Fresh Or Frozen)|
|Water||3⁄4 Cup (12 tbs)|
|Artificial sweetener||1⁄2 Cup (8 tbs) (To Equal 1/2 Cup Sugar Or To Taste)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Teaspoon|
|Fresh strawberries||1 Cup (16 tbs)|
Cook rhubarb in covered saucepan with 1/2 cup of the water; let simmer 5 minutes or until soft, stirring gently once or twice.
Soften gelatin in 1/4 cup cold water; stir into hot rhubarb.
Add juices and strawberries.
Pour into wet ring mold.
Let cool; then refrigerate for several hours.
Unmold; divide into quarters.
Serving size: Complete recipe
Calories 316 Calories from Fat 15
% Daily Value*
Total Fat 2 g2.7%
Saturated Fat 0.34 g1.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 81.4 mg3.4%
Total Carbohydrates 49 g16.3%
Dietary Fiber 12.6 g50.2%
Sugars 24.5 g
Protein 32 g64.3%
Vitamin A 15.4% Vitamin C 344.2%
Calcium 47.8% Iron 13.2%
*Based on a 2000 Calorie diet