Diabetic rhubarb strawberry jelly

1 Servings

Ingredients

Quantity Ingredient
5 larges Stalks rhubarb
½ cup Water
1 pack Diet strawberry gelatin
1 cup Fresh strawberries; halved and sliced
4 packs Equal; (artificial sugar sweetener)

Directions

Cut off leaves and stem ends from rhubarb..Wash thoroughly..Dry well. If rhubarb is young, the skin is tender and will not need to be peeled..If skin is tough, peel rhubarb. Cut rhubarb into ½- inch pieces..Place in large saucepan with water. Bring to a boil..Lower heat and simmer, covered, for 15 minutes. Stir in gelatin and strawberries..Remove from heat and cool 10 minutes..Stir in Equal. Spoon into sterilized jars..Chill until set...Keep refrigerated.

Makes about 2 cups..Calories: 3 per tbs. Diabetic exchanges per serving: up to 6 tablespoons free.

Posted to JEWISH-FOOD digest by rbusman@... (RITA BUSMAN) on Sep 9, 1998, converted by MM_Buster v2.0l.

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