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Raciónes: 9

Ingredientes

Cost per serving $0.96 view details
  • 1 c. Plus 3 Tbsp. sugar
  • 3 Tbsp. Cornstarch
  • 4 c. Rhubarb, (1-inch pcs)
  •     GRAHAM CRUST (RECIPE FOLLOWS):
  • 2 pkt (small) (3 ounce. each) cream cheese
  • 2 lrg Large eggs
  • 1/2 tsp Vanilla
  • 1 c. Lowfat sour cream

Direcciones

  1. In a 2- to 3-qt pan, mix 3/4 C. sugar and cornstarch; add in rhubarb and 1 Tbsp. water. Stir often over medium heat till mix comes to a full boil. Pour rhubarb mix into crust.
  2. With a mixer or possibly a food processor, smoothly blend cream cheese, Large eggs, vanilla, and 6 Tbsp. sugar; pour over rhubarb.
  3. Bake in 350 oven till filling appears set in center when pan is gently shaken, about 20 min. Mix lowfat sour cream with remaining 1 Tbsp. sugar; spread proportionately over filling. Bake till topping is set when gently shaken, about 5 min. Let cold, then cover and refrigerateat least 2 hrs or possibly till next day. Cut into wedges.
  4. Serves 9 to 12. - Shirley Von Glendora, Calif.
  5. Graham crust. In a blender or possibly food processor, whirl 18 graham cracker squares, broken into pcs, to make fine crumbs (you should have about 1 c.). Pour crumbs into a 9-inch pie pan. Fold in 3 Tbsp. melted butter or possibly margarine. Press mix firmly over bottom and up sides of pan. Bake in a 350 oven till darker brown at rim, 8 to 10 min.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 109g
Recipe makes 9 servings
Calories 202  
Calories from Fat 62 31%
Total Fat 7.0g 9%
Saturated Fat 3.46g 14%
Trans Fat 0.0g  
Cholesterol 60mg 20%
Sodium 51mg 2%
Potassium 172mg 5%
Total Carbs 33.54g 9%
Dietary Fiber 0.8g 3%
Sugars 28.39g 19%
Protein 2.44g 4%
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