COMFORT FOODS
Made Fast and Healthy!
By Healthy Exchanges Winter Strawberry-Rhubarb Supreme

Don't let the name fool you, this will get you thinking spring!

2 cups chopped frozen rhubarb, thawed

1 cup hot water

3/4 cup Splenda Granular

2 (4-serving) packages Jell- O sugar-free strawberry gelatin

1 (8-ounce) can crushed pineapple, packed in fruit juice, undrained

2 cups frozen unsweetened strawberries, thawed, coarsely chopped and undrained

1 (8-ounce) package Philadelphia fat-free cream cheese

1/2 teaspoon coconut extract

1 cup Cool Whip Lite

2 tablespoons flaked coconut

In a large saucepan, combine rhubarb, hot water and 1/2 cup Splenda. Cover and cook on medium heat for 6 to 8 minutes or until rhubarb softens. Remove from heat. Add dry gelatin. Mix well to dissolve gelatin. Stir in undrained pineapple. Add undrained strawberries. Mix well to combine. Pour mixture into an 8-by- 8-inch dish. Refrigerate until firm, about 3 hours.

In a small bowl, stir cream cheese with a sturdy spoon until soft. Add remaining 1/4 cup Splenda and coconut extract. Mix well to combine. Fold in Cool Whip Lite. Spread topping mixture evenly over set filling. Evenly sprinkle coconut over top. Refrigerate for at least 30 minutes. Cut into 8 servings.

. Each serving equals: 97 calories, 1g fat, 6g protein, 16g carb., 229mg sodium, 160mg calcium, 2g fiber; Diabetic Exchanges: 1/2 Meat, 1/2 Fruit, 1/2 Carb; Carb Choices: 1.

Visit Healthy Exchanges at www.healthyexchanges.com or call toll-free at 1-800-766-8961 for more information about its "common folk" healthy recipes.

(c) 2007 King Features Synd., Inc.