Almost Brilliant today …… Rhubarb and Berries aka B & B – 2

Some days I am so brilliant I scare myself. It just occured to me that the easiest way to get all my recipes found, typed and posted here is to just post them as I either stumble on them or as I make them. So right now I have a snack cooking. It only takes a few minutes and if you haven’t tried it yet you should as it’s WAY tasty! I make 3 diff varieties and here they are. For this dish I do NOT use my saccharin, I use stevia instead. The stevia just goes better with the flavors in my opinion. The brand I buy is SweetLeaf. When you shop for stevia READ THE LABELS!!! Most of the brands avail in my area say they are a blend of stevia and sugar!! I mean really guys, why bother? SweetLeaf is stevia and a non digestible fiber for filler, I like that much better! If I wanted sugar I’d freaking buy sugar!

These are NOT for induction! Wait til the berry rung of OWL.

Rhubarb & Strawberries
200g cleaned sliced rhubarb (I use frozen)
1.5 oz strawberries (also frozen)
1 pkt stevia

Put the barb in a small pan and add water to almost cover it. Simmer over a low heat til the barb is soft. DRAIN EXTREMELY WELL!!!

While the barb is cooking I weigh out my berries then slice and dice them while they are still frozen, it’s way less messy that way. Why you ask? Because I want the flavor to be spread evenly through the dish 🙂 You can add or reduce the amount of the berries as you like, they are pretty high in carbs so adjust as you need to.

Add the drained barb to the bowl of diced berries. Rinse the pan right away as the barb remains like to stick to it. Sprinkle on the stevia and stir it up!

I let mine cool as I don’t like it too warm but on a really cold morning I don’t mind the warm treat at all.

Calories       79.0
Fat                   0.5 g
Protein           2.0 g
Carbs           19.0 g
Fiber               4.4 g
NCS              14.6 g

Rhubarb & Raspberries

200g cleaned sliced rhubarb (I use frozen)
1 oz raspberries (also frozen)
1 pkt stevia

Put the barb in a small pan and add water to almost cover it. Simmer over a low heat til the barb is soft. DRAIN EXTREMELY WELL!!!

While the barb is cooking I weigh out my berries and smush them in the bowl while they are still frozen, it’s way less messy that way. Why you ask? Because I want the flavor to be spread evenly through the dish 🙂 You can add or reduce the amount of the berries as you like, they are pretty high in carbs so adjust as you need to.

Add the drained barb to the bowl of smushed berries. Rinse the pan right away as the barb remains like to stick to it. Sprinkle on the stevia and stir it up!

I let mine cool as I don’t like it too warm but on a really cold morning I don’t mind the warm treat at all.

Calories       71.0
Fat                  0.4 g
Protein           2.0 g
Carbs           16.4 g
Fiber               4.8 g
NCS              11.6 g

Rhubarb & Blackberries

200g cleaned sliced rhubarb (I use frozen)
1 oz blackberries (also frozen)
1 pkt stevia

Put the barb in a small pan and add water to almost cover it. Simmer over a low heat til the barb is soft. DRAIN EXTREMELY WELL!!!

While the barb is cooking I weigh out my berries then smush them in the bowl while they are still frozen, it’s way less messy that way. Why you ask? Because I want the flavor to be spread evenly through the dish 🙂 You can add or reduce the amount of the berries as you like, they are pretty high in carbs so adjust as you need to.

Add the drained barb to the bowl of smushed berries. Rinse the pan right away as the barb remains like to stick to it. Sprinkle on the stevia and stir it up!

I let mine cool as I don’t like it too warm but on a really cold morning I don’t mind the warm treat at all.

Calories       54.0
Fat                   0.5 g
Protein           2.2 g
Carbs           11.7 g
Fiber               5.1 g
NCS               6.6 g

Today I am having my B&B with blackberries. It’s ready now, later peeps!

TT

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This entry was posted in Desserts, Phase 2, Recipes, Snacks, Vegan and tagged , , , . Bookmark the permalink.

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