Rhubarb Custard Pizza

Rhubarb Custard Pizza 


Serves 8

1 (8-ounce) can Pillsbury refrigerated crescent dinner rolls
1 (8-ounce) package Philadelphia fat-free cream cheese
1/2 teaspoon vanilla extract
1 tablespoon Splenda granular
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
3/4 cup water 4 cups chopped rhubarb

Preheat oven to 425 degrees. Pat rolls into an ungreased 10-by-15-inch rimmed cookie sheet. Gently press dough to cover bottom of pan, being sure to seal perforations. Bake 6 to 8 minutes or until golden brown. Place cookie sheet on a wire rack and allow to cool. In a medium bowl, stir cream cheese with a spoon until soft. Stir in vanilla extract and Splenda. Spread cream cheese mixture evenly over cooled crust. In a medium saucepan, combine. Cook over medium heat, stirring often, until rhubarb is tender and mixture starts to boil. Remove from heat. Place pan on a wire rack and let set for 10 minutes. Spread rhubarb mixture evenly over cream cheese mixture. Refrigerate at least 1 hour. Cut into 8 servings.

Each serving equals:
HE: 1 Bread, 1 Vegetable, 1/2 Protein, 11 Optional Calories
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146 Calories, 6gm Fat, 6gm Protein,
17gm Carbohydrate, 459mg Sodium, 1gm Fiber
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DIABETIC: 1 Starch, 1 Fat, 1/2 Meat, 1 Free Food

"Camp Courageous of Iowa Dessert Cookbooklet, page 27."

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