1 lb. rhubarb , cut into 1 inch pieces, blanch for 3 minutes in boiling water, drain
1 qt. strawberries, or 2 cartons sugar-free frozen strawberries, fresh sliced
1 small sugar-free strawberry , or cherry Jell-O
⅔ cup water, boiling
1 cup Bisquick, reduced-fat
½ cup skim milk
⅓ cup sugar
¼ cup egg substitute, or 3 egg whites
1 tsp. butter flavor extract
In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb.
Top with the sliced strawberries.
Sprinkle the dry Jell-O over the top of the strawberries.
Pour the 2/3 cup boiling water over the Jell-O.
In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute.
Gently spread this dough over the fruit.
Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.
Sugar: 17g
:
Calcium: 119mg
Calories: 155kcal
Carbohydrates: 30g
Cholesterol: 1mg
Fat: 3g
Fiber: 4g
Iron: 1mg
Potassium: 409mg
Protein: 4g
Saturated Fat: 1g
Sodium: 218mg
Vitamin A: 121IU
Vitamin C: 74mg
