Source: 1,001 Delicious Desserts for People with Diabetes

by Sue Spitler with Linda Eugene, R.D., C.D.E., , and Linda R. Yoakam, R.D., M.S.

 

Serves: 6

 

3 cups sliced fresh, or frozen, rhubarb	1 pint strawberries, hulled
(about 1 pound)	2/3 cup orange juice
1 cup sugar	1 tbsp grated orange rind
1/3 cup water

 

Combine rhubarb, sugar and water in large saucepan; heat to boiling. Reduce heat and simmer, uncovered, until rhubarb is very tender, 10 to 15; cool.

 

Process rhubarb mixture, mixture, strawberries, orange juice and rind in food processor or blender until smooth.

 

Freeze mixture in ice cream maker according to manufacturer's directions. Or pour mixture into 13x9-inch baking pan and freeze until slushy, about 2 hours; spoon into bowl and beat until fluffy. Return to pan and freeze until firm, 6 hours or overnight.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	129	2 fruit	n/a
Fat, total	0.3 g
Fat, saturated	0 g
Carbohydrates	12.3 g
Protein	0.8 g
Cholesterol	0 mg
Dietary Fiber	n/a
Sodium	3 mg