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Rhubarb-Strawberry Float

Prep time 6 mins
Cook time 14 mins
Other time 1 hr
Yield 2 servings
Serve this float the old-fashioned way —with a straw and a spoon.

Ingredients

  • 1/2 pound frozen chopped rhubarb (about 1 1/2 cups)
  • 1 cup water
  • 4 packets sugar substitute with aspartame (such as Equal)
  • 1 cup strawberry low-fat ice cream (such as Healthy Choice)

Nutrition Information

  • calories 141
  • fat 2.1 g
  • satfat 1.0 g
  • protein 2.7 g
  • carbohydrate 27.5 g
  • cholesterol 0 mg
  • iron 0.3 mg
  • sodium 37 mg
  • caloriesfromfat 14 %
  • fiber 3.0 g
  • calcium 320 mg

How to Make It

  1. Combine rhubarb and water in a medium saucepan. Bring to a boil; cover, reduce heat, and simmer 10 minutes. Strain rhubarb through a sieve into a bowl; discard solids. Add sugar substitute to rhubarb liquid; stir well to dissolve. Cover and chill at least 1 hour.

  2. Spoon 1/2 cup ice cream into each of 2 glasses. Pour 1/2 cup rhubarb liquid over ice cream in each glass.

Oxmoor House Healthy Eating Collection