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Ingredientes
- 1 c. Plus 3 Tbsp. sugar
- 3 Tbsp. Cornstarch
- 4 c. Rhubarb, (1-inch pcs)
- Â Â 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
- 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.
- With a mixer or possibly a food processor, smoothly blend cream cheese, Large eggs, vanilla, and 6 Tbsp. sugar; pour over rhubarb.
- 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.
- Serves 9 to 12. - Shirley Von Glendora, Calif.
- 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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