Try this Pareve Strawberry-Rhubarb Pie recipe, or contribute your own.
Suggest a better descriptionADAPTED FROM: The Pleasures of Your Food Processor by Norene Gilletz Yield: 8 servings, may be frozen Slicer: Cut rhubarb to fit feed tube. Slice, using firm pressure. Measure about 2 c. sliced. Mix with strawberries, sugar, and flour. Fill pie shell with filling. Dot with margarine. Put on top crust. Cut slits in it, flute, and sprinkle with a little sugar. Bake at 425 degrees for 40 or 50 minutes. Posted to JEWISH-FOOD digest V97 #053 by "Barbara S. Wand"
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Serving Size: 1 Serving (6g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 23 | ||
Calories from Fat: 1 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.1mg | 0 % | |
Potassium 6.6mg | 0 % | |
Total Carbohydrate 4.7g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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