Rhubarb-Strawberry Pie

-= Exported from BigOven =-
 
 Rhubarb-Strawberry Pie
 
 Recipe By: Atkins Cookbook at http://atkinscenter.com
 Serving Size: 8
 Cuisine:
 Main Ingredient:
 Categories: Pies, Desserts
 
 -= Ingredients =-
 1 prebaked Atkins Pie Crust ; (see recipe)
 4 rhubarb stalks - (1 1/4 lbs) ; finely diced
 1/2 cup water
 4 packets sugar substitute
 1 pint strawberries ; hulled, quartered
 1 tablespoon ThickenThin Not/Starch thickener ; plus
 2 teaspoons ThickenThin Not/Starch thickener
 1/2 teaspoon fresh lemon juice
 1/8 teaspoon salt
 1 cup heavy cream
 1 teaspoon pure vanilla extract

-= Instructions =-
 In a medium saucepan, combine rhubarb, water and sugar substitute. Bring to a boil. Reduce the heat and simmer 10 minutes, until rhubarb is falling apart.
 
 Stir in berries, thickener, lemon juice and salt. Stir over low heat until thickened, about 3 minutes. Adjust sweetness by adding more sugar substitute, if necessary. Let cool, stirring occasionally.
 
 Pour filling into prepared pie shell. Chill until set, about 2 hours. (Allow enough time for the pie to set up, at least 2 hours. Otherwise it will be too soft to cut into slices.)
 
 Before serving whip the cream with vanilla until stiff peaks form. Pipe or spoon over the pie in a decorative fashion.
 
 This recipe yields 8 servings.
 
 Carbohydrates: 10.5 grams
 Net Carbs: 6.5 grams
 Fiber: 4 grams
 Protein: 3 grams
 Fat: 22 grams
 Calories: 274
 
 The challenge: Creating a fruit pie that is relatively low in carbohydrates. The solution: We used rhubarb, a relatively low-carb vegetable that cooks and tastes like fruit. Rhubarb is often paired with strawberries in a traditional springtime pie. But with frozen rhubarb and the year-round availability of strawberries, this pie can be enjoyed anytime. Blueberries or raspberries may also be substituted for strawberries for variety. ThickenThin gives the pie consistency, and is the carbohydrate controlled alternative to cornstarch. We've kept this version on the tart side, but if you prefer sweeter desserts, add an extra packet or two of sugar substitute. This pie is delicious topped with whipped cream sweetened with sugar substitute or Atkins Sugar Free Strawberry syrup.
 
 Formatted for MC6 06-30-2003 by Joe Comiskey - Mad's Recipe Emporium
 
 Per Serving (excluding unknown items): 116 Calories; 11g Fat (84.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 47mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.
 
 
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