Blueberry Square Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crust1/2 cup All bran buds Kellogs cereal1/3 Honey Graham Crumbs - No name1 tsp. cider spice3 tbsn margarine1 tbsp waterFilling1/4 cup Splenda No Calorie Sweetener (granulated), 1.5 tbsp. cornstarchPinch of salt2 cups blueberries
1. Preheat oven to 350 degrees. Spray a pie pan (8"X5") with nonstick spray.
2. To make the crust, mix cereal, crumbs and cider spice together. In a small microwave-safe bowl, microwave margarine and 1 tbsp. water for 30 seconds, or until margarine has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
3. Bake until firm, about 10 minutes.
4. To make the filling: In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/4 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir. Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes. (see additional picture)
5. Carefully transfer filling to the pie pan. Let pie cool and set.
6. Refrigerate until chilled, about 1 hour.
Slice and enjoy! Very nice with FF Rasberry yogurt as garnish (not in calculation)...
2. To make the crust, mix cereal, crumbs and cider spice together. In a small microwave-safe bowl, microwave margarine and 1 tbsp. water for 30 seconds, or until margarine has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
3. Bake until firm, about 10 minutes.
4. To make the filling: In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/4 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir. Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes. (see additional picture)
5. Carefully transfer filling to the pie pan. Let pie cool and set.
6. Refrigerate until chilled, about 1 hour.
Slice and enjoy! Very nice with FF Rasberry yogurt as garnish (not in calculation)...
Nutritional Info Amount Per Serving
- Calories: 133.3
- Total Fat: 6.3 g
- Cholesterol: 0.0 mg
- Sodium: 174.6 mg
- Total Carbs: 22.6 g
- Dietary Fiber: 4.9 g
- Protein: 1.4 g
Member Reviews