Tart Rhubarb Souffle Pie (Diabetic)

"If you like rhubarb then you may find this recipe intresting."
 
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Ready In:
50mins
Ingredients:
7
Serves:
8
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ingredients

  • 1 (9 inch) unbaked pie shells
  • 1 quart rhubarb, cut in one inch pieces
  • 13 cup water
  • 2 teaspoons unsweetened strawberry Kool-Aid (1 envelope)
  • 2 tablespoons cornstarch
  • 14 cup sugar substitute
  • 2 egg whites
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directions

  • Prepare but do not bake pie shell.
  • Combine rhubarb and water in saucepan and cook over medium heat til rhubarb is tender.
  • Pour into blender and add Strawberry Kool Aid, cornstarch, sugar replacement and puree.
  • Refrigerate to chill completely.
  • Beat egg whites until stiff.
  • Beat rhubarb mixture to loosen.
  • Blend egg whites into rhubarb mixture and pour into pie shell, spreading evenly.
  • Attach a 2 inch collar of flour dusted waxed paper.
  • Preheat oven to 400°F.
  • Reduce heat to 375°F.
  • Place pie in lower third of oven.
  • Bake 30-35 minutes.
  • Insert cake tester in centre.
  • The Souffle is done if tester comes out clean (place waxed paper over collar to keep top from getting too brown).

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RECIPE SUBMITTED BY

i live in rural canada. i love to cook, penpalling, hockey,music, and wwe wrestling. also am a avid fishermen as well. my grandmother who was a great cook and baker (she owned and operated a bake shop for years) was my biggest inspiration for me learning to cook and bake.
 
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