Low Fat Strawberry Rhubarb Pie
Satisfy your sweet tooth without sacrificing your health goals with this irresistible Low Fat Strawberry Rhubarb Pie. Bursting with the seasonal flavors of tangy rhubarb and sweet, juicy strawberries, this pie strikes the perfect balance of tart and sweet in every bite. The buttery, flaky crust is lightened up with a clever blend of low-fat Greek yogurt and just a touch of butter, making this dessert both indulgent and guilt-free. Naturally sweetened with honey and spiced with a hint of cinnamon and vanilla, the filling is a wholesome twist on a classic. Whether topped with a lattice crust or left rustic with a simple top layer, this pie bakes to perfection with a golden finish. Perfect as a show-stopping centerpiece for summer gatherings or an elegant way to enjoy fresh produce, this recipe is proof that low-fat desserts can still be rich in flavor and charm.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 240 grams All-purpose flour
- 60 grams Unsalted butter (cold, diced)
- 60 grams Low-fat plain Greek yogurt
- 3 tablespoons Ice-cold water
- 400 grams Strawberries (hulled and sliced)
- 300 grams Rhubarb (trimmed, sliced into 1/2 inch pieces)
- 80 grams Honey
- 30 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 1 Egg white
- 1 teaspoon Granulated sugar (optional, for topping)
Directions
Step 1
In a large mixing bowl, combine the flour and a pinch of salt. Add the diced cold butter and use a pastry cutter or your fingertips to blend until the mixture forms pea-sized crumbs.
Step 2
Stir in the Greek yogurt and ice-cold water, one tablespoon at a time, until the dough starts to come together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 20 minutes.
Step 3
Preheat your oven to 375°F (190°C).
Step 4
In another bowl, combine the sliced strawberries, rhubarb, honey, cornstarch, vanilla extract, and ground cinnamon. Mix gently until the fruit is evenly coated and set aside.
Step 5
On a lightly floured surface, roll out half of the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie pan, pressing it gently to fit the bottom and edges.
Step 6
Pour the strawberry-rhubarb filling into the prepared crust, spreading it evenly.
Step 7
Roll out the remaining dough for the top crust. You can either lay it flat and seal the edges or cut it into strips to create a lattice pattern over the filling.
Step 8
If using a solid top crust, cut a few small slits in the center to allow steam to escape.
Step 9
Brush the top crust with the beaten egg white and sprinkle with granulated sugar (if desired) for a touch of sweetness and shine.
Step 10
Bake the pie in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is bubbly.
Step 11
Remove from the oven and allow the pie to cool for at least 2 hours before slicing to ensure the filling sets properly.
Step 12
Serve and enjoy your low-fat strawberry rhubarb pie!
Nutrition Facts
| Serving size | (1259.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1956.0 |
| Total Fat 54.6g | 0% |
| Saturated Fat 32.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 138.9mg | 0% |
| Sodium 106.5mg | 0% |
| Total Carbohydrate 330.8g | 0% |
| Dietary Fiber 21.6g | 0% |
| Total Sugars 96.1g | |
| Protein 40.8g | 0% |
| Vitamin D 38.6IU | 0% |
| Calcium 469.9mg | 0% |
| Iron 14.2mg | 0% |
| Potassium 1947.5mg | 0% |
Source of Calories