Creamy Rhubarb Pie

1 1/4 cup Just Like Sugar (OR erythritol)
2 tsp stevia glycerite
8 oz cream cheese or coconut cream
2 eggs
1/2 tsp vanilla extract
1/4 tsp Celtic sea salt
3 cups chopped fresh rhubarb
Pie Shell:
2 cups blanched almond flour
4 TBS Just Like Sugar (OR erythritol)
1/4 tsp stevia glycerite
4 TBS butter or coconut oil, melted
Topping:
1/3 cup Just Like Sugar (OR erythritol)
1 tsp stevia glycerite
1/3 cup blanched almond flour
1 tsp ground cinnamon
1/4 cup butter or coconut oil, softened

Preheat oven to 375 degrees F (190 degrees C). Prepare pie shell, by beating all ingredients together. Pat into a pie pan (using fingers), then place in oven to bake for 12 minutes. Meanwhile, beat 1 cup sweetener, cream cheese, eggs in a large mixing bowl until smooth. Stir in vanilla and salt. Fold in rhubarb. Pour rhubarb mixture into pie shell. Bake for 30 minutes in the preheated oven.

Meanwhile, combine 1/3 cup sweetener, 1/3 cup blanched almond flour, and cinnamon in a small bowl. Cut in butter with fork or pastry blender until mixture resembles coarse crumbs. Set aside.

Remove pie from oven. Reduce oven temperature to 350 degrees F (175 degrees C). Sprinkle topping mixture evenly over pie. Return pie to oven and bake until filling is set and crust and topping are golden brown, about 30 minutes. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Rhubarb Pie = 259 calories, 15g fat, 5g protein, 52 carbs, 1g fiber
"Healthified Rhubarb Pie = 250 calories, 24g fat, 8g protein, 6g carbs, 3g fiber

Strawberry-Rhubarb Ice Pops(Popsicle)

Summer's here and so is the craving for frozen delights.The all-natural fruit Ice Pop with no artificial colors is the best thirst-quenching treat for sizzling summers.The Ice pop molds are easy to spot in stores at this time of the year.Not to worry,if Rhubarb doesn't suit your taste,make the Popsicle exclusively or with a combination of your favorite kind of berries.

(For 4 molds )

Ingredients
8-10 medium strawberries, hulled and chopped
1 cup rhubarb,chopped
1 tablespoon white sugar
2 tablespoons water

Method
Simmer the berries with rhubarb and water until very soft about 8-10 minutes.Puree in a blender or processor.Cool a little.Pour in the molds.Freeze for 6-8 hours.
To get the Popsicle out,dip or run under warm water,and slowly pull them out.


Strawberry-Greek Yogurt Popsicle.
Use 2 tablespoon of Greek yogurt(like Oikos) or just strain the yogurt in a muslin cloth for an hour.Prepare the puree as in the previous recipe,cool completely in fridge for 2-3 hours.Then mix the yogurt thoroughly in the chilled puree and pour in the molds and freeze.

These frozen delights are my entry Home Made #5 Ice cream and Strawberry Feast.

Be informed!
Beware of those vibrant artificial food colors often used in Ice pops,very pleasing for the eyes but nothing like it when its gets in your body.Sensitive kids prone to allergies and those with behavioral problems should totally avoid foods with synthetic colors.
Important Read**Why avoid the Artificial food Dye?
Hyper kids?,cut out preservatives