Leo's Rhubarb Meringue Pie

Leo's Rhubarb Meringue Pie 

Serves 8

1 refrigerated unbaked 9-inch Pillsbury Piecrust
1 (4-serving) package JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
3/4 cup water
1/4 teaspoon ground nutmeg
3 cups finely diced rhubarb
6 egg whites
6 tablespoons Splenda granular
1 teaspoon vanilla extract

Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Lower heat to 350 degrees. Meanwhile in a medium saucepan, combine dry pudding mix, water, nutmeg, and rhubarb. Cook over medium heat, stirring often, until rhubarb becomes soft and mixture starts to boil. Pour hot rhubarb mixture into cooled piecrust. In a large bowl, beat egg whites with an electric mixture until soft peaks form. Add Splenda and vanilla extract. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Bake 12 to 15 minutes at 350 degrees or until meringue starts to turn brown. Place pie plate on wire rack and allow to cool. Cut into 8 servings.

Each serving equals:
HE: 3/4 Vegetable, 1/2 Bread, 1/4 Protein, 3/4 Slider, 5 Optional Calories
155 Calories, 7gm Fat, 4gm Protein,
19gm Carbohydrate, 243mg Sodium, 1gm Fiber
DIABETIC: 1 1/2 Starch, 1 Fat, 1 Free Food

"Camp Courageous of Iowa Dessert Cookbooklet, page 11."

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