| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 6 | c | Fresh blueberries or 2 packages; (16 ounces each) frozen unsweetened blueberries |
| 3 | tb | Lemon juice |
| 6 | tb | Cornstarch |
| 8 | ts | Equal Measure or 27 packets Equal sweetener or 1 cup plus 2 tablespoons Equal Spoonful |
| Reduced-Fat Pie Pastry |
INSTRUCTIONS
Toss blueberries and lemon juice in large bowl. Sprinkle with combined cornstarch and Equal and toss to coat. Let stand 30 minutes. · Roll half of pastry on lightly floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan. Roll remaining pastry to 1/8-inch thickness; cut into 10 to 12 strips, 1/2 inch wide. · Pour blueberry mixture into pastry. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice strips. Seal and flute edge. Bake in preheated 425*F oven until crust is browned and filling is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning too quickly. Cool on wire rack; refrigerate leftovers. Makes 8 servings Nutrition information per serving: Calories: 345, Protein: 5 g, Carbohydrates: 55 g, Fat: 12 g, Cholesterol: O mg, Sodium: 143 mg Food Exchanges: 2 Bread, 1 1/2 Fruit, 2 1/2 Fat 41% calorie reduction from traditional recipe Recipe by: Sweet Ideas--Great Recipes from EQUAL Posted to recipelu-digest Volume 01 Number 327 by "dwaller@frontier.gulf.net" <dwaller@frontier.gulf.net> on Nov 29, 1997
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