Strawberries and rhubarbs combine in a healthier crisp made with skim milk and egg substitute.
How To Make Rhubarb Crisp
Prep:
15 mins
Cook:
30 mins
Total:
45 mins
Ingredients
- 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
Instructions
-
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.
Nutrition
- 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
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