Light & Airy Raspberry-Rhubarb Pie


Light & Airy Raspberry-Rhubarb Pie

EDR Light and Airy Raspberry Rhubarb Pie
1 slice
2 Hr
20 Min

Raspberries and rhubarb make a great combination, especially when they join forces in this Light & Airy Raspberry-Rhubarb Pie! It's the perfect fresh and fruity summertime treat!

What You'll Need

  • 1 refrigerated rolled pie crust (from a 15-ounce package)
  • 4 cups cut rhubarb
  • 2/3 cup water
  • 2 (4-serving) packages sugar-free raspberry gelatin
  • 1 1/2 cup frozen unsweetened raspberries
  • 1/4 cup granulated Splenda
  • 1 cup fat-free frozen whipped topping, thawed

What to Do

  1. Preheat oven to 450 degrees F. Unroll pie crust and place in a 9-inch deep dish pie plate, pressing crust firmly into plate. Flute edges and prick bottom and sides with a fork. Bake 9 to 11 minutes or until lightly browned. Cool completely.
  2. Meanwhile, in a medium saucepan, combine rhubarb and water. Cover and cook over medium heat until rhubarb is tender, about 10 minutes. Remove from heat. Add dry gelatin; mix well to dissolve gelatin. Stir in frozen raspberries.. Cool completely.
  3. Fold in Splenda and whipped topping. Mix gently to combine. Pour into cooled pie crust.
  4. Refrigerate 2 hours or until ready to serve.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 196
  • Calories from Fat 77
  • Total Fat 8.6g 13 %
  • Saturated Fat 3.6g 18 %
  • Trans Fat 0.0g 0 %
  • Protein 1.3g 3 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 7.1mg 2 %
  • Sodium 226mg 9 %
  • Total Carbohydrates 27g 9 %
  • Dietary Fiber 1.4g 5 %
  • Sugars 6.0g 0 %

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