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.
cups chopped fresh rhubarb or 1 bag (16 ounces) frozen cut rhubarb, thawed
cup apple juice
tablespoons packed brown sugar
pint (2 cups) fresh raspberries
tablespoons reduced-fat sour cream
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.
Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.
“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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 1 1/2g
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.