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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

Strawberry-Rhubarb Sundaes

Source: dLife

Vanilla ice cream topped with a homemade strawberry/rhubarb sauce and pecans.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	148.4

Total Carbs	28.9 g

Dietary Fiber	5.8 g

Sugars	18.0 g

Total Fat	4.1 g

Saturated Fat	1.6 g

Unsaturated Fat	0.7 g

Potassium	212.1 mg

Protein	3.5 g

Sodium	52.3 mg

Dietary Exchanges 4.1 Fat, 0.4 Fruits, 1.3 Other Carbs, 0.0 Starch, 0.0 Lean Meat

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

Directions

Combine the rhubarb and water in a saucepan, cover, and cook over medium heat for 5 minutes.
Remove from heat, stir in dry gelatin and strawberries, and refrigerate for 10 minutes.
Place 1/2 cup ice cream in a dessert dish for each serving, and drizzle about 1/3 of a cup of the rhubarb sauce over the ice cream.
Top each with 1 tablespoon Cool Whip Lite and 1 teaspoon pecans before serving.