Sugar Free Berry Galette
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 Pillsbury Refrigerated Pie Crust 2 cup Blackberries or Blueberries, (fresh or frozen/defrosted)1/2 cup Splenda Sugar Blend for Baking 2 Tbsp. Corn Starch Salt - Pinch 3 tsp Lemon Juice 'Real Lemon' 100% juice 1 tsp Watkins Butter Extract
Preheat the oven to 450 (yes, I know, that is a high heat – trust me). Prepare a half sheet size baking dish with parchment paper. Lay out the refrigerated pie crust onto the baking sheet and set aside.
In a bowl mix the berries), Splenda, cornstarch, lemon juice and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently pinch up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Brush the edges of the crust with Butter Extract and sprinkle with granulated Stevia.
Place in the oven on the center rack and bake for 20-25 minutes. Remove when the crust is golden and the center is bubbly.
Serving Size: 4 servings
In a bowl mix the berries), Splenda, cornstarch, lemon juice and pinch of salt. Carefully spoon the berry mixture onto the center of the pie crust. Gently pinch up the sides of the pie crust to make crust bowl for the berry mix. Pull the edges in towards the center as you pinch around the outside of the pie crust. Brush the edges of the crust with Butter Extract and sprinkle with granulated Stevia.
Place in the oven on the center rack and bake for 20-25 minutes. Remove when the crust is golden and the center is bubbly.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 200.8
- Total Fat: 2.1 g
- Cholesterol: 1.0 mg
- Sodium: 72.9 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 3.8 g
- Protein: 0.6 g