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Saucy Raspberry-Rhubarb

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  • Prep Time 10 min
  • Total Time 55 min
  • Servings 6
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Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious fruit dessert? Then check out this great raspberry and rhubarb dish - ready in about an hour.

Ingredients

3
cups chopped fresh rhubarb or 1 bag (16 ounces) frozen cut rhubarb, thawed
1/2
cup apple juice
3
tablespoons packed brown sugar
1
pint (2 cups) fresh raspberries
6
tablespoons reduced-fat sour cream

Directions

  • 1 Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft. Cool about 30 minutes.
  • 2 Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.

Expert Tips

“This is a really tasty dessert with a surprisingly low number of calories, low fat and high fiber. I treat myself every day to some sort of food like this that I can feel good about eating.” Nancy D.

Because they have high fiber and virtually no fat, the rhubarb and raspberry combination makes a wonderful dessert choice. To enjoy this dessert year-round, chop fresh rhubarb into 1/2-inch pieces, place in an airtight freezer bag and freeze until ready to use.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
Calories from Fat
10
% Daily Value
Total Fat
1 1/2g
2%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
20mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
4g
15%
Sugars
15g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
10%
10%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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