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Raspberry Rhubarb Sauce Recipe

Ingredients

  • 4-½ cups sliced fresh or frozen rhubarb
  • 1 cup warm water
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 6 cups fat-free vanilla frozen yogurt

1. Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender. 2. Serve warm or chilled over frozen yogurt. Refrigerate leftovers. Yield: 2-1/2 cups.

View full recipe at SpringPad

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