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Ingredientes
- 1Â 1/3 c. all-purpose flour
- 1Â 1/2 Tbsp. sugar
- 1/2 tsp baking pwdr
- 2 Tbsp. margarine cut in small pcs
- 1 Tbsp. Canola oil
- 5 Tbsp. skim lowfat milk
- 2 tsp lemon juice
- 3/4 c. sugar
- 2 Tbsp. sugar
- 2Â 1/2 Tbsp. cornstarch
- 1/4 tsp grnd cinnamon
- 1/3 c. cranberry juice cocktail
- 1 tsp lemon peel -- grated
- 2Â 2/3 c. rhubarb cut in 3/4" pcs
- 1Â 1/2 c. strawberries -- halved
- 1/2 tsp margarine
Direcciones
- CRUST: In a medium-sized bowl, thoroughly stir together the flour, sugar, baking pwdr, and salt. Add in the margarine and oil, using a pastry blender till mix resembles coarse meal.
- Stir together the lowfat milk and lemon juice; add in to the flour mix, tossing with a fork till proportionately blended. Pat into a ball and lay between sheets of wax paper. Roll out to fit a 8" square or possibly round pan.
- FILLING: In a 2 qt saucepan, stir together the sugar, cornstarch, and cinnamon. Stir in the cranberry juice and lemon peel till smooth.
- Add in the rhubarb, strawberries and margarine; bring to a boil, reduce heat slightly and cook 3 min, stirring constantly, till thickened.
- Spoon into the pan and lay the crust on top. Tuck under the edges and make several slashes in the dough.
- Bake in a preheated 375 F oven for about 35 min, till the crust is golden brown and the filling is bubbly. Cold 30 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 329 | |
| Calories from Fat 61 | 19% |
| Total Fat 6.9g | 9% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.76g | |
| Cholesterol 0mg | 0% |
| Sodium 161mg | 7% |
| Potassium 228mg | 7% |
| Total Carbs 64.03g | 17% |
| Dietary Fiber 2.3g | 8% |
| Sugars 36.96g | 25% |
| Protein 3.94g | 6% |
