| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Not, Sent | 8 | Servings | |
INGREDIENTS
| 5 | c | Fresh or frozen blueberries |
| 1 | 9-inch reduced-fat graham cracker crust | |
| 3/4 | c | Packed brown sugar |
| 3 | tb | All-purpose flour |
| 1 1/2 | ts | Vanilla |
| 1/4 | ts | Grated lemon rind |
| 1 | Carton (8 oz) low-fat sour cream | |
| 1/4 | c | Dry bread crumbs |
| 1 | tb | Granulated sugar |
| 1 | tb | Margarine, melted |
INSTRUCTIONS
Preheat oven to 375°. Place blueberries in crust; set aside. Combine brown sugar, flour, vanilla, rind and sour cream; spread over blueberries. Combine breadcrumbs, granulated sugar and margarine; sprinkle over sour cream mixture. Bake at 375° for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack. NOTES : Per serving: cals - 312 - 24%ff fat - 8.4g Recipe by: Cooking Light - June 1997 Posted to Bakery Shoppe Digest148 by The Taillons <taillon@access.mountain.net> on Jul 06, 1997
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