Mini Strawberry-Rhubarb Pies
This muffin-tin recipe for strawberry-rhubarb pies is cute as can be and delicious too! These mini strawberry-rhubarb pies have a special crust made from almonds and white whole-wheat flour. Make sure you let the baked pies cool in the pan for the full 30 minutes so the filling has time to set. Serve with fresh whipped cream or a dollop of Greek yogurt.
Source: EatingWell Magazine, March/April 2014
Gallery
Ingredients
Directions
Tips
Make Ahead Tip: Prepare crust and topping (Steps 1-2), cover and refrigerate separately for up to 3 days. Baked pies will keep, loosely covered, at room temperature for up to 1 day.
Equipment: Nonstick muffin tin with 12 (1/2-cup) cups
Nutrition Facts
Serving Size: 1 pie
Per Serving:
239 calories; protein 4.8g; carbohydrates 31.8g; dietary fiber 3.5g; sugars 16g; fat 11.2g; saturated fat 3.1g; cholesterol 25.7mg; vitamin a iu 165IU; vitamin c 17.9mg; folate 14.1mcg; calcium 49.9mg; iron 2.6mg; magnesium 31mg; potassium 195.1mg; sodium 116.8mg; added sugar 14g.
Exchanges:
1 starch, 1 other carbohydrate, 1 fat