Atkins Fruit Recipes

Ingredients:

1 prebaked atkins pie crust
4 stalk rhubarb (1 1/4 lb), finely diced (4 c)
1/2 cup water
4 pkt sugar subsitute
1 pt strawberries, hulled, quartered
1 tbsp thickenthin not/starch thickener
2 tsp thickenthin not/starch thickener
1/2 tsp fresh lemon juice
1/8 tsp salt
1 cup heavy cream
1 tsp pure vanilla extract

Instructions:

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 carboydrate controlled
alternative to cornstarch. We've kept this version on the tart side, but if
you prefer sweeter desserts, add an extra pkt or two of sugar substitute.
This pie is delicious topped with whipped cream sweetened with sugar
substitute or Atkins Sugar Free Strawberry syrup.

1.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.

2.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.

3.Pour filling into prepared pie shell. Chill until set, about 2 hours.

4.Before serving whip the cream with vanilla until stiff peaks form. Pipe
or spoon over the pie in a decorative fashion.

Allow enough time for the pie to set up, at least 2 hours. Otherwise it
will be too soft to cut into slices.

Prep time: 15 minutes

Bake/Cook time: 15 minutes

Chill time: 2 hours

Carbohydrates: 10.5 grams Net Carbs: 6.5 grams Fiber: 4 grams

Protein: 3 grams

Fat: 22 grams

Calories: 274

Servings: 8