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5/31/08 6:45 P

Pecan Rhubarb Crisp Pie

An unusual combination, I agree. But an unusually good tasting treat!!!

1 (4 serving) package JELL-O sugar free vanilla cook and serve pudding mix
1 (4 serving) package JELL-O sugar free strawberry gelatin
1 cup water
2 cups finely chopped fresh rhubarb
1 (6 ounce) Keebler graham cracker piecrust
3/4 cup purchased graham cracker crumbs
1/4 cup pourable Splenda
1 tablespoon + 1 teaspoon reduced calorie margarine
1/4 cup (1 ounce) chopped pecans

Preheat oven to 375 degrees. In a large saucepan, combine dry pudding mix. dry gelatin and water. Stir in rhubarb. Cook over medium heat until rhubarb softens and mixture thickens, stirring often. Spoon hot mixture into piecrust. In a medium bowl, combine graham cracker crumbs and splenda. Add margarine. Mix well using a fork until mixture becomes crumbly. Stir in pecans. Evenly sprinkle crumb mixture over top. Bake for 20 minutes. Place pie on a wire rack and let set for at least 15 minutes. Refrigerate for a least 1 hour. Cut into 8 servings.

Serves 8 - Each serving equals:
HE: 1 Br, 3/4 F, 3/4 Ve, 3/4 Sl, 8 OC
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205 Calories, 9 gm Fa 3 gm Pr, 28 gm Ca, 288 mg So, 44 mg Cl, 2 gm Fi
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DIABETIC: 2 St/Ca, 1 Fa

Healthy Exchanges Newsletter, Vol IX, Issue 3, March 2000, pg 1
Joanna M Lund