Strawberry Rhubarb with Whipping Cream
Strawberry Rhubarb with Cool Whip
Calories 110 (38% from fat)
Fat 4.6 gram
Saturated Fat 3 gram
Trans Fat 0 gram
Cholesterol 24 mg.
Sodium 204 mg.
Carb. 13 gram
Fiber 3.3 gram
Sugar 4.8 gram
Sugar Alcohol 0 gram
Protein 4.4 gram
Strawberry Rhubarb with Fresh Whipping Cream
Calories 91 (33% from fat)
Fat 3.3 gram
Saturated Fat 3.1 gram
Trans Fat 0 gram
Cholesterol 0 mg.
Sodium 2 mg.
Carb. 18.5 gram
Fiber 3.3 gram
Sugar 2 gram
Sugar Alcohol 0 gram
Protein 0.5 gram
Ingredients
12 oz. (3 cups) rhubard, chopped
8 oz. (2 cups) strawberries, chopped
1/2 cup sugar free strawberry jam
(We used Smucker's Sugar Free Seedless Strawberry Jam.)
1/4 cup Splenda
Whipping Cream - Cool Whip
1 carton (8 oz.) sugar free whipped topping
(We used Sugar Free Cool Whip.)
Whipping Cream - Made Fresh
1 8-oz. package fat free cream cheese
1/2 cup Splenda
1 tsp. vanilla
1/2 cup fat free half & half
1/2 cup whipping cream
Optional
Sugar Free Shortbread Cookies
(We used Murray Sugar Free Shortbread Cookies.)
1. Stir together the strawberries, rhubarb, jam and 1/4 cup Splenda in a large mixing bowl. Set aside.
2-A. If you're using Cool Whip, fill 8 dessert dishes with about 1/2 cup strawberry mixture and top with 6 tablespoons of Cool Whip per dessert. Serve immediately or cover and store in the refrigerator, up to 24 hours.
2-B. If you're making your own whipping cream, put the cream cheese, 1/2 cup Splenda, vanilla and half & half in a large bowl. Set the mixer to medium and slowly add the whipping cream. Keep beating until it's thoroughly mixed and starts to get a little fluffy.
3-B. Fill 8 dessert dishes with about 1/2 cup strawberry mixture and top with 1/4 cup of fresh whipping cream per dessert. Serve immediately or cover and store in the refrigerator, up to 24 hours.
Yield: 8 Servings
