Preheat over to 450 degrees. Place pie crust in a 9 inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 8 to 10 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool completely. Lower oven to 425 degrees. In medium saucepan, combine dry gelatin, dry pudding mix and water. Stir in rhubarb. Cook over medium heat for 10 minutes or until rhubarb becomes soft, stirring constantly. Pour rhubarb mixture into cooled pie crust. In a large bowl, beat egg whites on HIGH with an electric mixer until soft peaks form. Add Splenda and almond extract. Continue beating until stiff peaks form. Spread meringue evenly over rhubarb mixture, being sure to seal to edges. Evenly sprinkle almonds over top. Bake at 425 degrees for 6 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Cut into 8 servings.
Serves 8 - Each serving equals: HE: 1 Br, 3/4 Ve, 1/4 Pr, 1/4 Fa, 1/4 Sl, 2 OC 159 Calories, 7g Fa, 3g Pr, 21g Ca, 203 mg So, 41mg Cl, 1g Fi Diabetic: 1 St/Ca, 1 Fa
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