Rhubarb Strawberry Cobbler

Rhubarb Strawberry Cobbler

Serves 6

1 (4-sering) package JELL-O sugar-free vanilla cook-and-serve pudding mix
1 (4-serving) package JELL-O sugar-free strawberry gelatin
2 cups frozen unsweetened strawberries, thawed, drained and 1/2 cup liquid reserved
1/2 cup water
2 cups chopped fresh rhubarb
1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
2 tablespoons Splenda Granular
2 tablespoons (1/2 ounce) chopped pecans

Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with butter-flavored cooking spray. In a medium saucepan, combine dry pudding mix, dry gelatin, reserved strawberry juice, water, and rhubarb. Cook over medium heat for 10 minutes or until mixture thickens and starts to boil, stirring often. Remove from heat and gently stir in strawberries. Pour hot mixture into prepared baking dish. Separate biscuits and cut each biscuit into 4 pieces. Evenly sprinkle pieces over hot rhubarb mixture. Lightly spray tops of biscuit pieces with butter-flavored cooking spray. Evenly sprinkle Splenda and pecans over top of biscuit pieces. Bake for 20 to 25 minutes or until top is golden brown. Place baking dish on a wire rack and let set for 5 minutes. Cut into 6 servings.


Each serving equals:
HE: 1 1/4 Bread, 2/3 Vegetable, 1/3 Fruit, 1/3 Fat, 1/4 Slider, 2 Optional Calories
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147 Calories, 3gm Fat, 4gm Protein,
26gm Carbohydrate, 419mg Sodium, 3gm Fiber
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DIAEBTIC: 1 1/2 Starch, 1/2 Fat

"Rhubarb Lovers Unite Cookbooklet pg. 29"