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Berry Rhubarb Fool

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By Marilyn Helton

Posted July 23rd, 2007

FabulousFoods.com Recommends: Holly Cleggs Trim & Terrific Diabetic Cooking, by Holly Clegg, (2007, American Diabetes Association)

Holly Cleggs Trim & Terrific Diabetic Cooking

Servings:	6
Author Notes:	This diabetic friendly recipe was given to us by diabetic cooking guru Marilyn Helton, as part of an article she did for us on Diabetic cooking with Rhubarb. Marilyn always says, "A diagnosis of diabetes does NOT have to be a culinary death sentence." And she's got the recipes to prove it. A "fool" is a British dessert that's usually made with whipping cream or custard. Marilyn got this modified, healthier version from Cheryl Miller of Fort Collins, Colorado.
Ingredients:	3 cups sliced fresh or frozen rhubarb (1-inch pieces) 1/3 cup sugar 1/4 cup orange juice 2 cups light whipped topping 1 pint fresh strawberries, halved fresh mint for garnish (optional)
Instructions:	In a saucepan, combine rhubarb, sugar and orange juice; bring to a boil. Reduce heat; cover and simmer for 6 to 8 minutes or until rhubarb is tender. Cool slightly. Pour into a blender container or food processor; cover and blend until smooth. Chill. Just before serving, fold rhubarb mixture into whipped topping until lightly streaked. In six chilled parfait glasses, alternate layers of rhubarb cream mixture and strawberries. Top with strawberries and a sprig of mint, if desired. Per Serving (made with sugar and without whipped topping): 128 Cal 3 g Fat (3 g Sat. Fat) 24 g Carbohydrate 5 mg Sodium 1 g Protein Diabetic Exchanges: 1 Starch/Bread 1/2 Fruit 1/2 Fat