Directions:
- Prepare but do not bake pie shell.
- Combine rhubarb and water in saucepan and cook over medium heat til rhubarb is tender.
- Pour into blender and add Strawberry Kool Aid, cornstarch, sugar replacement and puree.
- Refrigerate to chill completely.
- Beat egg whites until stiff.
- Beat rhubarb mixture to loosen.
- Blend egg whites into rhubarb mixture and pour into pie shell, spreading evenly.
- Attach a 2 inch collar of flour dusted waxed paper.
- Preheat oven to 400°F.
- Reduce heat to 375°F.
- Place pie in lower third of oven.
- Bake 30-35 minutes.
- Insert cake tester in centre.
- The Souffle is done if tester comes out clean (place waxed paper over collar to keep top from getting too brown).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 59.83 Kcal (250 kJ) | ||
| Calories from fat | 13.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.46g | 2% | |
|---|---|---|---|
| Sodium | 113.98mg | 5% | |
| Potassium | 207.74mg | 4% | |
| Total Carbs | 10.39g | 3% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 1.82g | 4% | |
| Vitamin C | 24.7mg | 41% | |
| Iron | 0.1mg | 1% | |
| Calcium | 61.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 61.3 Kcal (257 kJ) | ||
| Calories from fat | 13.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.5g | 2% | |
|---|---|---|---|
| Sodium | 116.78mg | 5% | |
| Potassium | 212.85mg | 4% | |
| Total Carbs | 10.65g | 3% | |
| Sugars | 1.64g | 6% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 1.87g | 4% | |
| Vitamin C | 25.4mg | 41% | |
| Iron | 0.1mg | 1% | |
| Calcium | 63.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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