Strawberry Rhubarb Cream

2 Tbsp sugar

3 Tbsp water

1 lb sliced fresh strawberries

8 oz fat free whipped topping

In a small saucepan, combine the rhubarb, sugar, and water. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes or until tender. Transfer to a small bowl; cool to room temperature.

Place strawberries and rhubarb mixture into a food processor; cover and process until finely chopped. Fold in whipped cream. Spoon into four dessert dishes. Refrigerate until chilled.

4 servings, each serving has 158 calories, 0g fat, 35g carbohydrate, 1g protein, 2g fiber