Blueberry Square Pie
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Blueberry Square Pie calories by ingredient
Introduction
Like a Date Square without crumble top and the filling is blueberries... Very easy to prepare! 133 cal per square!Calculation is for 6 squares (Aprox 2"X2") Like a Date Square without crumble top and the filling is blueberries... Very easy to prepare! 133 cal per square!
Calculation is for 6 squares (Aprox 2"X2")
Number of Servings: 6
Ingredients
-
Crust
1/2 cup All bran buds Kellogs cereal
1/3 Honey Graham Crumbs - No name
1 tsp. cider spice
3 tbsn margarine
1 tbsp water
Filling
1/4 cup Splenda No Calorie Sweetener (granulated),
1.5 tbsp. cornstarch
Pinch of salt
2 cups blueberries
Tips
To start with frozen berries: Thaw them, but don't drain the excess liquid. (The berries might not soften and burst, but the mixture will thicken and the pie will taste great!)
Directions
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)...
