Sugar Free, Low Carb Spicy Rhubarb Fool -

Printer Friendly

RSS Feed

Bookmark

Home

Sugar Free, Low Carb Spicy Rhubarb Fool

Rate it!
Votes (0) | Comments (0)

By April S. Fields

Posted July 23rd, 2007

This article is reprinted with permission from 101 Low-Carb & Sugarfree Dessert Recipes, by April S. Fields, (2002, Authorhouse)

101 Low-Carb & Sugarfree Dessert Recipes

Servings:	6
Author Notes:	This recipe is part of an article April did for us about incorporating new and exotic vegetables and fruit into your low carb diet in order to resist boredom. Click on links below for that article and more of April's innovative low carb recipes.
Ingredients:	3 cups rhubarb 1 cup water 1 cup Vanilla sugarfree syrup 2 tablespoons unflavored gelatin 1/4 teaspoon stevia 2 teaspoons ginger - fresh grated is best 8 ounces cream cheese 1 cup heavy cream
Instructions:	Mix the water and syrup in a medium saucepan and add the unflavored gelatin. Allow to soften for five minutes. Turn on the burner and add the cut rhubarb, stevia, and ginger and bring to boil. Reduce heat and cover, simmer gently for 10 minutes or until rhubarb is soft. The rhubarb will add it's own juices to the mixture as well. Turn off burner. When the rhubarb is softened, add the cream cheese which has been cut into small blocks. Allow the cream cheese to melt and blend into the hot mixture. Remove and set aside to cool. This can be hastened by setting the pan in a large unbreakable bowl of ice. Whip the cream and fold into the rhubarb. Spoon into serving dishes. Chill for several hours. Garnish with a dollop of whipped cream. Total Effective Carbs per entire recipe: 25 g ECC Per Serving -- 4.17 g each