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Recipe of the Day
No-Fuss Eggplant Parm
A delicious and minimal way to enjoy this classic Italian dish.
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Yield: Serves 10. 1 serving each.
Recipes
Deep Dish Apple Rhubarb Pie
| Nutrition Information | |
| Calories: | 216 |
| Total Fat: | 5.9g |
| Saturated Fat: | 2.4g |
| Trans Fat: | 0g |
| Cholesterol: | 4mg |
| Sodium: | 80mg |
| Carbohydrates: | 40.9g |
| Dietary Fiber: | 1.8g |
| Sugars: | 26g |
| Protein: | 0.9g |
| Vitamin A: | 41.5iu (0%) |
| Vitamin C: | 4.1mg (6%) |
| Calcium: | 15mg (1%) |
| Iron: | 0.3mg (1%) |
1 prepared pie crust
Filling:
4 large apples, peeled, cored and sliced
1 cup chopped rhubarb, fresh or frozen
1 cup sugar or Splenda brand sweetener
1/4 cup flour
1 teaspoon apple pie spice
Stir all ingredients for filling together in a medium sized mixing bowl and place in a 10 inch deep dish pie pan. Place one pie crust on top of the fruits. Cut 3 or 4 slits to allow the steam to escape. Bake at 375 degrees for about an hour.
Serve warm with a slice of pie crust over top of the fruit. Refrigerate any leftovers.
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