Reduced Sugar Strawberry Rhubarb Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
~1 POUND STRAWBERRIES -- the most ridiculously fresh berries you can get. Grocery store berries don't have much flavor, so go to a local farmstand or even do frozen berries, thawed out.~1 pound chopped rhubarb, which is usually parked right next to the berries. I like 3/4-1" pieces.~2 pre-fab frozen pie crusts, partly thawed. Plain are used in the nutrition info, but if you can get whole wheat or low fat, use them instead.~1 cup of Splenda's baking blend OR 1/3 cup sugar and 2/3 cup splenda~1/4 cup molasses~1/4 cup corn starch
Preheat the oven to 400* F.
Clean, hull, and slice the strawberries, trying with all your might to not just eat them straight up. Place them in a large mixing bowl. Add the cut up rhubarb.
Sprinkle 1/4 cup of corn starch over the fruit (corn starch is way better for thickening pie fillings than flour), along with the Splenda-Sugar blend.
Pour the molasses over the mixture, and fold to combine all the ingredients.
Dust the inside of the pie crusts with flour, and pour the fruit mixture into one of the crusts. Take the second crust out of the tin and use it to top the pie, smushing the edges together with your fingers or a fork.
Cut slits in the top crust, and put the pie pan onto a baking sheet lined with foil.
Bake at 400 for 20 minutes, then reduce the heat to 350 and bake another 75 minutes.
Let it cool for at least an hour, then serve with a small scoop of frozen yogurt, if you like.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
Clean, hull, and slice the strawberries, trying with all your might to not just eat them straight up. Place them in a large mixing bowl. Add the cut up rhubarb.
Sprinkle 1/4 cup of corn starch over the fruit (corn starch is way better for thickening pie fillings than flour), along with the Splenda-Sugar blend.
Pour the molasses over the mixture, and fold to combine all the ingredients.
Dust the inside of the pie crusts with flour, and pour the fruit mixture into one of the crusts. Take the second crust out of the tin and use it to top the pie, smushing the edges together with your fingers or a fork.
Cut slits in the top crust, and put the pie pan onto a baking sheet lined with foil.
Bake at 400 for 20 minutes, then reduce the heat to 350 and bake another 75 minutes.
Let it cool for at least an hour, then serve with a small scoop of frozen yogurt, if you like.
Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 265.6
- Total Fat: 10.7 g
- Cholesterol: 0.0 mg
- Sodium: 210.1 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 2.4 g
- Protein: 2.1 g
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