CRANBERRY-RHUBARB PIE (LOW SUGAR)
2 cups cooked CAPE BLANCO CRANBERRIES
2 cups cooked (or raw) rhubarb
1 tablespoon lemon juice
¾ cup fructose
¾ cup twin sugar
½ cup tapioca
Mix all ingredients and let stand for 15 minutes. Pour into 9” unbaked pie shell, dot with butter, cover with top crust, bake at 400 degrees for 1 hour.
Cooks note: Equal amounts of real sugar can be used in place of fructose and twin sugar.
|
