3 cups rhubarb -- chopped
3 ounces sugar free jell-o
1 1/2 cups skim milk
1 package sugar free instant pudding
3 ounce package of sugar free strawberry jello
1 ounce box of sugar free instant vanilla pudding
Cover rhubarb and microwave on high 6-8 minutes, or until softened, stirring
every 2 minutes.
Stir in gelatin until dissolved. Cool completely.
In another mixing bowl, combine milk and pudding mix. Beat on low speed for 2
minutes. Fold in rhubarb.
Spoon into reduced fat graham cracker crust if desired but
the points will increase.
Or pour into 8 bowls and serve that way for a lower calorie
dessert. Cover and refrigerate until firm.
Points per serving: 1
Serving Size: 8