Strawberry Rhubarb Cream
A refreshing low protein strawberry & rhubarb treat.
Ingredients
- ½ cup frozen rhubarb, chopped
- 1.5 tsp water
- 3 Tbsp sugar, divided
- ½ cup frozen strawberries
- ⅓ cup vegan whipped topping
Directions
- Combine rhubarb, water, and 1 ½ tablespoon sugar into a medium saucepan and bring to a boil, stirring regularly.
- Reduce heat, simmer and cook uncovered until tender for approximately 8-10 minutes. Remove from heat, then pour into a small bowl and let cool.
- Combine remaining 1 ½ tablespoon sugar and frozen strawberries in an immersion blender or food processor. Blend until pureed. Stir into rhubarb mix.
- Fold in vegan whipped cream, then portion into two dessert cups.
- Garnish with sliced strawberries and refrigerate for 2-3 hours before servings.
Nutrition Per Serving
Serving size: 2 servings
Calories: 153
Protein: 0.7 g
Phenylalanine: 23 mg
Leucine: 42 mg
Tyrosine: 24 mg
Nutrition Per Recipe
Calories: 305
Protein: 1.3 g
Phenylalanine: 45 mg
Leucine: 83 mg
Tyrosine: 48 mg
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