| Dolly-VA
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Anyone know if rhubarb is allowed? With spring on it's way (I hope), I would love to be able to use this. If we can, I've a wonderful pudding that I can easily convert to be SBD friendly. (Eek! I'm drooling :shock: )
Thanks all! |
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Thu Mar 25, 2004 2:45 am |
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| Dolly-VA
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| Okay then. :oops: I did a search at the top and found my answer on an earlier post. Also, if I knew my alphabet *cough* I would have seen it right there on my list........Between radishes and sauerkraut. Sorry for the bad post, folks :( |
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Thu Mar 25, 2004 2:54 am |
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| KennyD
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| Rhubarb has the same glycemic index as most vegetables (spinach, onions, lettuce, cucumber, celery etc). Very low carb. Enjoy! |
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Thu Mar 25, 2004 2:54 am |
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| Dolly-VA
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| Thanks Kenny! That would actually make this pudding HEALTHY food! Hehe. |
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Thu Mar 25, 2004 2:55 am |
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| NWbeachlady
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| I hope we'll get to see your SBD version of this rhubarb recipe! I love the stuff, too.... |
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Thu Mar 25, 2004 3:53 am |
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| Gerry
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Dorothy's Rhubarb Custard
Ingredients:
3 Cups peeled and cubed Rhubarb (a Phase 1 vegetable !!)
4 Eggs
1 tsp vanilla extract
1/4 cup skim milk
Splenda (1/2 to 1 cup to taste)
Directions:
- Mix Splenda and Rhubarb in a bowl,
- Whip eggs, vanilla & milk in another bowl,
- Pour egg mixture over Rhubarb mixture,
- Place five oven-safe pudding/custard bowls on baking pan,
- Distribute combined mixture between five bowls,
- Bake at 350 for about 25-30 minutes.
- Allow to cool
It tastes great still warm or chilled! You won't believe how great this tastes and I see no reasonable limitations on any phase! |
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Sun May 16, 2004 10:24 pm |
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| Thepug
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| What a great recipe! My parents have some rhubarb growing in their backyard -- I'm stealing some as soon as it's ready to pick. Thanks! |
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Mon May 17, 2004 12:39 am |
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| Dolly-VA
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| I'm absolutely making this tomorrow morning! Thank you for the recipe! |
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Mon May 17, 2004 12:47 am |
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