prep 0:10 total 0:20
4 to 6 servings
Stir together orange drink and Splenda until it dissolves in a saucepan. Add rhubarb to pan and cook for 7-8 minutes or until rhubarb becomes tender. Stir in berries and cook 1-2 minutes more, or until berries start to stain sauce red. Stir in orange extract and remove from heat. Serve over low carb ice cream (or topped with sugar free whipped cream).
Serve this delectable fruity sauce over low carb vanilla ice cream.
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