Sugar Free Fresh Blueberry Pie

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Sugar Free Fresh Blueberry Pie

1 Pillsbury refrigerated pie crust

1 (4 serving) pkg sugar-free vanilla cook and serve pudding mix

1 (4 serving) pkg sugar-free blueberry or lemon gelatin

1 1/3 cups water

1 1/2 cups fresh blueberries

 

 

 

Let pie crust set at room temperature for 20 minutes. Meanwhile in a

medium saucepan combine dry pudding mix, dry gelatin and water. Cook

over medium heat, stirring often, until mixture comes to a boil.

Remove from heat. Stir in blueberries. Let cool until ready to bake

pie. Cut the room temperature pie crust in half on the folded line.

Gently roll each half into a ball. Wipe counter with a wet cloth and

place a sheet of waxed paper over damp spot. Place one of the balls on

the waxed paper. Cover with another piece of waxed paper and roll out

with rolling pin. Carefully remove waxed paper on one side and place

into 8 or 9 inch pie plate. Remove other peice of waxed paper. Evenly

spoon blueberry mixture into pie crust. Repeat process of rolling out

remaining pie crust half. Place on top of pie. Flute edges. Make about

8 slashes with a knife to allow steam to escape. Bake at 450 degrees

for 10 minutes. Reduce heat to 350 degrees and continue baking about

40 to 45 minutes. Cool on wire rack.

 

Serves 8

 

HINT: 1) Place piece of uncooked elbow macaroni upright in center of

pie to keep filling from cooking out of crust.

 

2) Frozen, well drained blueberries can be used in place of fresh.

 

Each serving equals:

HE: 1/2 Bread, 1/4 Fruit, 1/2 Slider, 38 Optional Calories

150 Calories, 7gm Fat, 2gm Protein, 19gm Carbohydrate, 234mg Sodium

DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

 

Source: " Healthy Exchanges Food Newsletter, August 1994 pg. 5 "

Formatted by Chupa Babi in MC: 10.26.06

 

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