Diabetic Recipes
Rosy Rhubarb Mold
Yield: 12 servings
Ingredients
- 4 cups chopped fresh or frozen rhubarb
- 1 cup water
- 2/3 cup granulated sugar or equivalent artificial sweetener
- 1/4 teaspoon salt
- 1 (6 ounce) box strawberry gelatin
- 1 1/2 cups cold water
- 1/4 cup lemon juice
- 2 (11 ounce) cans mandarin oranges, drained
- 1 cup chopped celery
- Optional garnishes: lettuce leaves, sliced strawberries, green grapes, sour cream and ground nutmeg
Instructions
- In a saucepan, combine rhubarb, water, sugar and salt; bring to a boil over medium heat. Boil for 1 to 2 minutes or until rhubarb is tender; remove from heat.
- Stir in gelatin until dissolved.
- Stir in cold water and lemon juice.
- Chill until partially set.
- Fold in oranges and celery.
- Pour into a 6 cup mold or an 8 inch square dish that has been coated with nonstick cooking spray.
- Chill until set.
- Unmold onto lettuce leaves or cut into squares.
- If desired, garnish with fruit and serve with sour cream; sprinkle with nutmeg.
Nutrition
Per 1/2 cup serving (prepared with sugar-free gelatin and artificial sweetener; calculated without garnishes): 79 calories, 98 mg sodium, 0 cholesterol, 10 gm carbohydrate, 2 gm protein, trace fat
Exchanges: 1 fruit