The filling from the pie, without the high-calorie crust, makes a delicious parfait. We've made it even more low-calorie by eliminating heavy cream, reducing amount of sugar and increasing number of servings.

Makes 10 servings at 24 cents each.

Nutrient Value Per Serving: 75 calories, 3 grams protein, 9 grams fat, 16 grams carbohydrate, 28 milligrams sodium, 0 milligrams cholesterol.

1 (16 oz.) pkg. frozen rhubarb (3 c.)
1 c. strawberries, washed & hulled
1/2 c. plus 2 tbsp. sugar
2 envelopes unflavored gelatin
1/3 c. cold water
5 egg whites
Fresh mint leaves (optional)

Cook rhubarb, strawberries and 1/2 cup of the sugar in medium-size saucepan, stirring occasionally until fruit is well-cooked, about 15 minutes. Remove from heat. Meanwhile, sprinkle gelatin over cold water in measuring cup; let stand to soften, about 5 minutes. Add softened gelatin to hot rhubarb mixture, stirring until gelatin is completely dissolved, about 1 minute.

Place fruit mixture in container of electric blender or food processor, working in batches if necessary. Cover; whirl just until smooth. Pour into medium-size bowl. Place bowl in larger bowl of ice and water. Chill, stirring occasionally, until mixture is partially set; mixture will mound when dropped from spoon. Remove from ice water and set aside. Beat egg whites in medium-size bowl until soft peaks form. Gradually add the 2 tablespoons sugar, beating until stiff, shiny peaks form.

Gently fold egg whites into fruit mixture. Spoon into 10 dessert glasses or bowls. Serve immediately or refrigerate for up to 1 hour. Garnish with mint, if you wish.