with Rhubarb
RECIPE SUMMARY
Jicama Jello Salad with Rhubarb
Makes 2 servings: Each serving counts towards 1 30/10 packet, 1 cup of vegetables
INGREDIENTS
DIRECTIONS
Heat a medium pot over medium high heat and add the rhubarb, stevia and 2 tablespoons of water. Stir the pot and cook until the rhubarb is soft, about 7 minutes.
Place the remaining water in a small pot and bring it to a boil. Turn off the heat and add the 30/10 Raspberry Gelatin, stir to dissolve.
Add the rhubarb mix to the gelatin and stir. Add in the jicama and stir again. Pour into a 9x9 pan and allow to cool.
Ingredients
Directions
Heat a medium pot over medium high heat and add the rhubarb, stevia and 2 tablespoons of water. Stir the pot and cook until the rhubarb is soft, about 7 minutes.
Place the remaining water in a small pot and bring it to a boil. Turn off the heat and add the 30/10 Raspberry Gelatin, stir to dissolve.
Add the rhubarb mix to the gelatin and stir. Add in the jicama and stir again. Pour into a 9x9 pan and allow to cool.