- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 201.7
- Total Fat: 5.5 g
- Cholesterol: 50.2 mg
- Sodium: 111.2 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 0.9 g
- Protein: 4.5 g
Blueberry-Peach Custard PieSubmitted by: SUGARPLUM85
IntroductionFrom the Albuquerque Journal June 30,2010 From the Albuquerque Journal June 30,2010
1 cup sugar
3/4 cup 1% milk
3/4 cup nonfat Greek-style yogurt
2 extra large eggs
2 tbsp flour
2 tsp cornstarch
1/4 teaspoon almond extract or vanilla
Pinch of salt
1 prepared pie crust-9" pie
1 cup peeled sliced peaches
1 cup blueberries
Combine sugar, milk, yogurt, eggs, flour, cornstarch, flavoring, and salt. Whisk or mix on low until smooth.
Arrange peaches in the bottom of the crust, and top with the blueberries. Pour the filling on the top. It is OK if the fruit floats. Bake for 25 minutes.
Remove from oven, lower temp to 350 degrees, cover edges of crust with foil to prevent burning, Put pie back in.
Bake 20-30 minutes until knife inserted comes out clean.
Pie will puff but settle during cooling.
Let cool 1 1/2 hours. Serve warm or refrigerate until cold and serve chilled.
Number of Servings: 10
Recipe submitted by SparkPeople user SUGARPLUM85.