Easy Rhubarb Raspberry no-sugar Jello Dessert - only 45 calories for half of it

Only 90 calories for the whole thing! Or 45 calories if you share half. Rhubarb, egg whites and gelatin with some monk fruit sweetener to make a fresh and fruity splash in your mouth without a lot of empty calories. Not exactly "health-food" but for those of us in the weight-loss battle or in maintain-no-gain mode, we have to reign in the calories but still satisfy the sweet tooth cravings!

You can top it off with raspberries or I used pomegrantes.

This triple layer dessert has a few simple ingredients, when whipped up in layers, gives you something that looks like it took hours to make!

Ingredients:

- 2 stalks Rhubarb

- 1 tsp tapioca flour

- 1 cup cold water

- 1/2 cup boiling water

- 1 box no-sugar raspberry jello (4 servings)

- 60 grams liquid egg whites

- 2-3 tsp natural monk fruit sweetener

- additional raspberries for toppings or I used pomegranate seeds

Method:

First, chop the rhubarb into bite-sized pieces.

Chopping fresh rhubarb for the base layer of the dessert.

In a microwaveable bowl, place the rhubarb, 1 cup cold water and 1 tsp of tapioca flour. Stir it until well combined.

Put the rhubarb mixture into the microwave and set it on high for 1 minute.

After cooking the rhubarb in the microwave, set it aside.

After a minute, take it out, stir again, then put it back into the microwave for another minute. Then set aside.

Add half a cup of boiling water to a heat-proof dish and sprinkle on the no-sugar jello. Sir it to combine.

Pour half of the jello mix into the rhubarb. Put the rhubarb jello mix in the fridge.

Set aside the left over jello bowl.

In a deep dish, whip on high speed, 30 grams of the egg whites.

While whipping the egg whites, pour in the other half of the jello. Keep whipping.

The jello is split in 2 layers: first pour half into the rhubarb mix; then pour the rest into the egg whites while whipping.

When the egg white and jello mix looks fluffy and well blended, take the rhubarb out of the fridge and carefully layer the egg white jello mix over top. Return the bowl to the fridge.

Clean the beaters, and then whip the remaining 30 grams of egg whites along with 3 or 3 tsp of natural monk fruit sweetener. Once the egg whites are stiff, take out the jello from the fridge and carefully layer the whipped topping over top.

the final whipped egg whites are layered on top.

Place the 3 layers into the fridge to set and chill. Usually this can be ready in half an hour or so. If you like it to be stiffer, leave it in longer.

When ready to serve, sprinkle on a few berries or as in the picture, pomegranate seeds.

A fruity and fluffy dessert that seems decadent but only 90 calories if you eat the whole thing.... or share it with somebody and only get set back by 45 calories!

Spoonfuls of jello, rhubarb, raspberry mousse and whipped topping.

See how I made it on my Youtube Channel:

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