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dietary

Carb Safe
≤ 30g		Low Carb
≤ 15g 		Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)		 Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others) 		Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Rhubarb and Strawberry Soup
  
Source: dLife

Sweet rhubarb soup with lemon juice and fresh strawberries.

Rating:
Prep Time: 15 minutes
Cook Time: 20 minutes
Difficulty: EASY
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Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 108.5
Total Carbs 27.7 g
Dietary Fiber 8.3 g
Sugars 13.9 g
Total Fat 0.2 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 347.7 mg
Protein 2.6 g
Sodium 9.5 mg
Dietary Exchanges
1 1/2 Fruit
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients
1 lb Rhubarb, fresh, stalk , peel and cut into 1/2 inch slices
0.25 cup SPLENDA® No Calorie Sweetener, granulated
1 lb Strawberries, medium, fresh , cleand and sliced
1 cup cold water
0.5 fresh lemon juice, per fruit
6 pinch fresh mint , julienned (optional)


Directions
1 Mix the rhubarb and Splenda in a large bowl.
2 Place the strawberries, water, and lemon juice in a saucepan. Place the lid on and boil approximately 5 to 6 minutes. Strain the strawberries and dispose of the pulp.
3 Put the strawberry juice back into the pan and mix in the rhubarb and Splenda. Boil for about 10 to 15 minutes.
4 Pour into a bowl and let refrigerate until it is cold. Decorate with mint leaves and serve chilled.


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Topic:  Lunches
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