Tart Rhubarb Souffle Pie (Diabetic) – a delicious recipe with rhubarb, water, cornstarch, sugar substitute, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare but do not bake pie shell.
2
Combine rhubarb and water in saucepan and cook over medium heat til rhubarb is tender.
3
Pour into blender and add Strawberry Kool Aid, cornstarch, sugar replacement and puree.
4
Refrigerate to chill completely.
5
Beat egg whites until stiff.
6
Beat rhubarb mixture to loosen.
7
Blend egg whites into rhubarb mixture and pour into pie shell, spreading evenly.
8
Attach a 2 inch collar of flour dusted waxed paper.
9
Preheat oven to 400F.
10
Reduce heat to 375F.
11
Place pie in lower third of oven.
12
Bake 30-35 minutes.
13
Insert cake tester in centre.
14
The Souffle is done if tester comes out clean (place waxed paper over collar to keep top from getting too brown).
149
kcal
Calories
5
g
Fat
20
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (9 inch) unbaked pie shells, 1 quart rhubarb, cut in one inch pieces, ⅓ cup water, 2 teaspoons unsweetened strawberry Kool-Aid (1 envelope), and more.
Yes, Tart Rhubarb Souffle Pie (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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