Strawberry picking season has just ended and now it is time to harvest rhubarb. Why not combined the two for a delicious summertime dessert. Since rhubarb is really sour, we want to cut that with just the right amount of sweetness, but not too much, for a nice tart contrast. Here is a wonderful "Rhubarb Strawberry Cheesecake Pie" that has the perfect combination of smooth and creamy cheesecake with tangy fruit sauce. Top it off with dairy-free whipping cream to sweeten it up a bit. This recipe has been adapted to be sugar-free and dairy-free.
Photo taken by collab-media
Pie crust: Ready-made or homemade
Gluten-free Pie Crust, "Treat Your Health"
Cheesecake Filling:
8 oz. dairy-free cream cheese
8 oz. sugar-free sweetened condensed milk
"Treat Your Health"
2 tablespoons a lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
Topping:
2 cups. rhubarb (cubed)
1/4 cup water
1 cup strawberries (quartered)
2 teaspoons gelatin /2 tablespoons water
2 tablespoons raw honey
1/4 cup sugar substitute (your choice)
1/8 teaspoon pure stevia (optional, if needed)
1/8 teaspoon salt
Dairy-free whipped topping
In a large mixing bowl, beat the cream cheese and milk until smooth. Beat in the lemon juice, lemon peel, vanilla and salt. Pour into crust. Cover and refrigerate for 2 hours. In a medium saucepan, bring the rhubarb and 1/4 cup water to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until rhubarb is tender. Drain if needed. In a small bowl, sprinkle gelatin over remaining water; let stand for 1 minute. Stir gelatin, raw honey and sugar substitute into rhubarb, simmer to dissolve sweeteners.. Remove from the heat, cool slightly and place in bowl. Cover and refrigerate until slightly thickened. Stir in strawberries. Spoon over pie. Refrigerate for 2-3 hours or until set. Yield: 6-8 servings
Option: Can omit raw honey and replace with all sugar substitute, to taste, for a zero sugar option.
Comments
Post a Comment