In a medium saucepan, combine rhubarb, water and sugar substitute. Bring to a boil. Reduce the heat and simmer 10 minutes, until rhubarb is falling apart.

Stir in berries, thickener, lemon juice and salt. Stir over low heat until thickened, about 3 minutes. Adjust sweetness by adding more sugar substitute, if necessary. Let cool, stirring occasionally.

Pour filling into prepared pie shell. Chill until set, about 2 hours. (Allow enough time for the pie to set up, at least 2 hours. Otherwise it will be too soft to cut into slices.)

Before serving whip the cream with vanilla until stiff peaks form. Pipe or spoon over the pie in a decorative fashion.

This recipe yields 8 servings.

Carbohydrates: 10.5 grams
Net Carbs: 6.5 grams
Fiber: 4 grams
Protein: 3 grams
Fat: 22 grams
Calories: 274

The challenge: Creating a fruit pie that is relatively low in carbohydrates. The solution: We used rhubarb, a relatively low-carb vegetable that cooks and tastes like fruit. Rhubarb is often paired with strawberries in a traditional springtime pie. But with frozen rhubarb and the year-round availability of strawberries, this pie can be enjoyed anytime. Blueberries or raspberries may also be substituted for strawberries for variety. ThickenThin gives the pie consistency, and is the carboydrate controlled alternative to cornstarch. We've kept this version on the tart side, but if you prefer sweeter desserts, add an extra packet or two of sugar substitute. This pie is delicious topped with whipped cream sweetened with sugar substitute or Atkins Sugar Free Strawberry syrup.

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