Here's a substitute low fat low sugar healthy rhubarb pie to use up all that delicious rhubarb from the farmers market! enjoy! ♥
Ingredients
- 1 Jiffy Pie Crust or your homemade
4 c. Sliced Fresh Rhubarb
4 c. Sliced Fresh Strawberries
3 T. Corn starch
1 c. Splenda
Place Rhubarb and Strawberries in pan with cornstarch and Splenda and heat through. Prepare pie crust according to directions place in a 10 inch pie plate. Place fruit in pie plate and cover withtop crust. Place in a 375 degree oven on a cookie sheet to catch spills, and bake 45 minutes to an hour. Cover the edge to prevent burning during the last 15 minutes or so. Remove from the oven and let cool and enjoy this guilty pleasure. :)
Serving Size: Makes 8 servings in a 10 inch pie plate
Number of Servings: 8
Serving Size: Makes 8 servings in a 10 inch pie plate
Number of Servings: 8
No comments:
Post a Comment