Thursday, August 19, 2010
*Rhubarb Chiffon Pie* (GF)
RHUBARB CHIFFON PIE
Excellent, pretty in pink, and slightly tart! My son, Jonathan, loved this pie.
3/4 cup Whey Ultimate Bake (175 mL)
Mix, page 67 More Splendid Low-Carbing
OR Gluten-Free Bake Mix or Vital Oat Ult. Bake Mix
1 tbsp SPLENDA® Granular (15 mL)
1/4 tsp baking soda (1 mL)
21/2 tbsp butter, softened (32 mL)
1 oz regular cream cheese, softened (30 g)
21/2 cups chopped rhubarb (625 mL)
1/2 cup water (125 mL)
1/4 cup strawberry, OR raspberry DaVinci® Syrup (50 mL)
1 envelope PLUS 11/2 tsp unflavored gelatin (22 mL)
2 tbsp water (25 mL)
1 cup SPLENDA® Granular (250 mL)
1 cup whipping cream (250 mL)
Cookie Crust: In small bowl, using electric mixer, beat Whey Ultimate Bake Mix, page 67, SPLENDA® Granular, baking soda, butter and cream cheese, until coarse crumbs form. Turn out on “floured” surface (use whey protein powder). Roll and/or pat into 8-inch (20 cm) circle (can use plastic wrap). Using lifter, lift carefully into shallow 9-inch (23 cm) glass pie dish. Using small rolling pin, roll and pat dough in evenly and up sides. “Flour” rolling pin as necessary. Set aside. With fork, prick crust all over. Bake in 350°F (180°C) oven 10 to 15 minutes or until browned slightly.
Filling: In medium saucepan, combine rhubarb, 1/2 cup (125 mL) water and DaVinci® Syrup. Bring to boil, reduce heat slightly and cook until rhubarb is soft. In small bowl, soften gelatin in 2 tbsp (25 mL) water. Stir into hot rhubarb sauce until dissolved. Remove from heat. Stir in SPLENDA® Granular. Pour into medium bowl and chill until syrupy. Meanwhile whip cream until stiff. Fold into cooled rhubarb. Pour into prepared pie crust. Chill. Serve with Crème Fraiche, page 70, if desired.
Helpful Hints: Instead of DaVinci Syrup, you could add water, Kool-Aid® flavoring and extra sweetener to taste.