FROM 30/10'S KITCHEN...

Jicama Jello Salad

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

30/10 Products
 2 packs 30/10 Raspberry Gelatin
Grocery List
 1 cup Rhubarb, diced
 2 drops of Stevia
 Water
 1 cup Jicama, diced

 

DIRECTIONS

1

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.

2

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.

3

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

30/10 Products
 2 packs 30/10 Raspberry Gelatin
Grocery List
 1 cup Rhubarb, diced
 2 drops of Stevia
 Water
 1 cup Jicama, diced

Directions

1

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.

2

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.

3

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.

Jicama Jello Salad
IngredientsDirections

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