Question about rhubarb pie!?!
i make amazing rhubarb pies and i need a new way to make them!
ok so i need a way to make a rhubarb pie that only has 3 grams of fat per serving!
story,,,,my friend has had cancer problems and gal bladder problems and now shes on a spacial diet for now that allows her to have 3 grams of fat per serving!.!.!.
any ideas!?!?!?!?Www@FoodAQ@Com
ok so i need a way to make a rhubarb pie that only has 3 grams of fat per serving!
story,,,,my friend has had cancer problems and gal bladder problems and now shes on a spacial diet for now that allows her to have 3 grams of fat per serving!.!.!.
any ideas!?!?!?!?Www@FoodAQ@Com
Answers:
make your rhubarb filling as usual, with what ever thickener you are using ( tapioca, cornstarch, flour etc)!.
the fat in a pie comes from the shortening in the crust, and there is usually quite a bit!. crust with out shortening is not that good!.
put your filling in a 8 x 8 pan, the pyrex ones are great!.
make a topping using a fat free granola, and maybe a sprinkling on brown sugar!. bake till the fruit bubbles and thickens, or the topping browns!. watch it, you'll have to experiment with time and temperature!.
2nd suggestion- cook your filling first on top of the stove!.cool it!. put a few tablespoons of filling onto a square of FILO dough!. Keep Filo covered with a damp towel so it doesn't crack and dry!. Fold it over into a packet!. Spray a cookie sheet with Pam Lite or something like that, bake til a light brown!. there will be very little fat in either of these,
but technically they are not pies!. good luck!. have fun experimenting, that's how great new dishes come about!.Www@FoodAQ@Com
the fat in a pie comes from the shortening in the crust, and there is usually quite a bit!. crust with out shortening is not that good!.
put your filling in a 8 x 8 pan, the pyrex ones are great!.
make a topping using a fat free granola, and maybe a sprinkling on brown sugar!. bake till the fruit bubbles and thickens, or the topping browns!. watch it, you'll have to experiment with time and temperature!.
2nd suggestion- cook your filling first on top of the stove!.cool it!. put a few tablespoons of filling onto a square of FILO dough!. Keep Filo covered with a damp towel so it doesn't crack and dry!. Fold it over into a packet!. Spray a cookie sheet with Pam Lite or something like that, bake til a light brown!. there will be very little fat in either of these,
but technically they are not pies!. good luck!. have fun experimenting, that's how great new dishes come about!.Www@FoodAQ@Com
I'd guess the best bet would be to just make/bake some of the filling since the fat is mostly in the crust!.!.!.single or double or lattice!. Use a glass dish and spray with non-stick oil, add in filling and bake!. Obviously, you'll have to check it to see how much time it takes!. I don't think I'd cover it, but I'd probably use a 350 or 375 F oven!. Don't put any butter on it either!.!.!.that adds the fat!
Don't forget that strawberry/rhubarb is also an excellent combination!Www@FoodAQ@Com
Don't forget that strawberry/rhubarb is also an excellent combination!Www@FoodAQ@Com
Use a graham cracker crust with very minimal amounts of margarine to bind it together!. Cook the filling, let cool partially then fold into the crust!. Sprinkle just a couple of Tablespoons of the crust mixture on top!. Remember to put some orange zest into the filled as well!.
You could make a Rhubarb Strudel too!.Www@FoodAQ@Com
You could make a Rhubarb Strudel too!.Www@FoodAQ@Com
Pie without a crust is just a crumble!. Make your filling as per usual, put into a casserole dish and top with granola!. Just add about 1 tsp!. of butter in little dabs!.Www@FoodAQ@Com