Rhubarb and Strawberry Tart

Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed. This recipe has about 12 grams of carbohydrates, 5 grams of protein and 4 grams of fiber per serving.

1 cup Splenda (C=0g)

Preheat oven to 425 degrees.

In a large bowl, combine the Splenda, flour and nutmeg. Mix in the butter and the eggs until the dry ingredients are moistened. Add the rhubarb, strawberries and ginger, tossing to thoroughly coat.

Transfer into a pastry-lined tart shell. Place on lower rack of the oven. Turn oven temperature down to 350 degrees and bake until the rhubarb is tender as checked by inserting a skewer into a couple of pieces after about 30 to 40 minutes. Remove from oven and allow to cool on a cake rack.

Pecan Tart Crust

Makes 1 tart shell for about 10 portions of 3 grams carbohydrates each.

In a food processor, combine the pecans, Splenda and salt, chopping until fine and even. Add the butter, pulsing until a ball is formed. Add the flour just to combine. Remove pastry to a parchment-lined cookie sheet and flatten the dough into a rectangle. Cover with plastic wrap and refrigerate for at least 30 minutes. To roll, remove dough from the refrigerator and place on a flour-dusted, cool counter top.

Roll the course dough to 1/4 inch-thickness and cut to your desired tart shell. Keep chilled until filled for cooking.

To serve: Garnish each wedge of tart with whipped cream and a sprig of mint.

Makes one 10-inch tart, or 8 servings.

Per serving: 415 calories; 37 g fat (13 g saturated fat; 80 percent calories from fat); 18 g carbohydrates; 111 mg cholesterol; 48 mg sodium; 5 g protein; 4 g fiber.

Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and Spotlight 29 Casino in California. You can reach him at onemadchef@rattlesnakeclub.com.