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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: LIne 10" pie plate with crust Pick over, wash and drain berries mix next 6
ingredients together in small bowl toss with berries being careful to not
crush the berries too much pour berries in crust, making sure all the
"goodies" are scraped from the bowl. Cover with top crust, slit for steam
to escape. Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or
until crust is golden brown and filling is bubbly.
For a little added flavor to the crust you can sprinkle with a light
mixture of Sweet and Low and cinnamon.
Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of
vanilla ice cream if desired.
Exchanges, Pie only - 1/8 pie equals 1 fruit, 1 1/2 starch, 1 1/2 fat
I usually put a large piece of foil or a cookie sheet under the pie to
assure that no juices escape into the oven.
Enjoy, Jean
Source: Jean Thombs to Elizabeth Rodier. (Thanks to these two lovely ladies
who pecked my interest in collecting diabetic recipes).
Ingredients:
1 Recipe pastry crust; 1/8 ts Nutmeg;
4 Cup(s) Blueberries,; 1 tb Lemon juice; fresh or frozen, thawed 2 tb Quick tapioca;
4 Teaspoon(s) Sweet and Low; 8 10 drops liquid butter;
1/4 Teaspoon(s) Cinnamon; -flavoring. |
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