Strawberry-Rhubarb Pie for diabetics, please note that there is still sugar in this recipe
Combine first 6 ingredients for the filling.
Line a 9" pie plate with 1/2 pastry then spoon in filling.
Brush pastry rim with egg.
Cut the other 1/2 of pastry into 1" wide strips. Gently weave strips on pie to form lattice top.
Crimp edge then brush with egg.
Bake on a baking sheet at 375F for 60-75 min, or until rhubarb is tender, filling thickened, and crust is golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 251 | ||
Calories from Fat: 8 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 26.4mg | 8 % | |
Sodium 11.8mg | 0 % | |
Potassium 254.5mg | 7 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 60.5g | ||
Protein 1.6g | 2 % | |
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: 251
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