STRAWBERRY-RHUBARB PIE
Servings: 8
Prep time: 0:15:00
Bake/Cook time: 0:15:00
Calories: 138
Fat: 9 grams
Protein: 7 grams
Carbohydrates: 9 grams
Fiber: 4 grams
Net Carbs: 5 grams
One prebaked PageLink(Atkins Pie Crust)
4 stalks rhubarb (1 1/4 pounds), finely diced (4 cups)
1/2 cup water
1/3 cup granular sugar substitute
1 pint strawberries, hulled and quartered (3 1/2 cups)
1 tablespoon plus 2 teaspoons ThickenThin
TM Not Starch
Thickener
1/2 teaspoon fresh lemon juice
1/8 teaspoon salt
whipped cream for garnish (optional)
1. In a medium saucepan over medium heat, combine
rhubarb, water and sugar substitute. Bring to a boil.
Reduce the heat and simmer until rhubarb is very soft,
about 10 to 15 minutes.
2. Turn heat down to low. Add berries, thickener, lemon
juice and salt and stir until thickened, about 3 minutes.
Pour filling into prepared pie shell. Chill until set, about 2
hours. Serve with sweetened whipped cream, if desired.
The challenge: Creating a fruit pie that is lower in
carbohydrates.<br><br>The solution: We used rhubarb, a
relatively low-carb vegetable that cooks and tastes like fruit.
Rhubarb is often paired with strawberries in a traditional
springtime pie. But with frozen rhubarb and the year-round
availability of strawberries, this pie can be enjoyed anytime.
Atkins - Strawberry-Rhubarb Pie
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