Rhubarb Chiffon Cream Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 198.2
  • Total Fat: 11.1 g
  • Cholesterol: 40.8 mg
  • Sodium: 72.5 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Rhubarb Chiffon Cream Pie calories by ingredient
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Introduction

A light creamy pie. The lemon, lemon rind and stewed rhubarb gives this pie a light tangy taste with the smoothness of the whipped cream. A taste sensation. A light creamy pie. The lemon, lemon rind and stewed rhubarb gives this pie a light tangy taste with the smoothness of the whipped cream. A taste sensation.
Number of Servings: 8

Ingredients

    1 pkg lemon jelly powder (diet or regular)
    cup boiling water
    cup sugar (or less depending on sweetness of rhubarb
    Juice and rind of 1 lemon
    1 cup of whipped cream (not whipped)
    2 cups of cooked and sweetened rhubarb

    1 pie shell -

Tips

Rhubarb stew can contain additional fruit to taste - blackberries, blueberries, raspberries, strawberries. Do not over sweeten.


Directions

Prepare pie shell of your choice - cook & cool
Dissolve jelly in cup boiling water. Add sugar and lemon. Chill until it starts to thicken like egg whites. Whip cream and fold in stewed rhubarb and jelly. Spoon into baked 9 or 10 inch pie crust. Chill until firm.

Serving Size: fills 1 - 9" or 10" pie crust

Number of Servings: 8

Recipe submitted by SparkPeople user DOUGLYE.

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