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Rhubarb and Pineapple Pie














Low Fat, Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium


1 x pastry
for 2crust pie
591 ml rhubarb
355 ml pineapple, fresh
chopped, fresh or drained canned
394 ml sugar
90 ml all-purpose flour
15 ml butter


Combine sugar and flour and sprinkle one quarter of this mixture over the bottom crust.

Arrange combined fruits in layers, sprinkling each layer with the sugar-flour mixture.

Dot the top layer with butter and cover with top crust.

Bake 45 minutes in 350℉ (180℃) oven.

Serve warm or cold.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 99g (3.5 oz)
Amount per Serving
Calories 3897% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 20mg 1%
Total Carbohydrate 31g 31%
Dietary Fiber 0g 1%
Sugars g
Protein 2g
Vitamin A 2% Vitamin C 0%
Calcium 0% Iron 3%
* based on a 2,000 calorie diet How is this calculated?


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