Rhubarb-Strawberry Float

Name: Rhubarb-Strawberry Float
Prep time: 6 min
Cook time: 14 min
Total time: 1 h 20 min
Yield: 2 servings
Ingredients: ½ 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)

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Serve this float the old-fashioned way —with a straw and a spoon.

Recipe by Oxmoor House January 2006

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Recipe Summary test

prep:

6 mins

cook:

14 mins

additional:

1 hr

total:

1 hr 20 mins

Yield:

2 servings

Nutrition Info

Ingredients

½ 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)

Directions

Step 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.

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

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

Per Serving:

141 calories; fat 2.1g; saturated fat 1g; protein 2.7g; carbohydrates 27.5g; iron 0.3mg; sodium 37mg; calories from fat 14%; fiber 3g; calcium 320mg.

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Rhubarb-Strawberry Float

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Ingredients

Directions

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Nutrition Facts

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Rhubarb-Strawberry Float

Gallery

Recipe Summary test

Ingredients

Directions

Source

Nutrition Facts

Reviews

All Reviews for Rhubarb-Strawberry Float