Equal Blueberry Lattice Pie - Diabetic

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Equal Blueberry Lattice Pie - Diabetic

6 cups fresh or 2 (16-ounce each) packages frozen unsweetened

blueberries

3 tablespoons lemon juice

1 cup plus 2 tablespoons Equal® Spoonful*

6 tablespoons cornstarch

Pastry for double crust 9-inch pie

 

 

 

 

Toss blueberries and lemon juice in large bowl. Sprinkle with combined

Equal® and cornstarch. Toss to coat. (If frozen blueberries are used,

let stand 30 minutes.)

Roll half of pastry on lightly floured surface into circle 1-inch

larger than inverted 9-inch pie plate. Ease pastry into plate; trim

within 1-inch of edge of plate. Roll remaining pastry to 1/8-inch

thickness; cut into 10 to 12 strips, 1/2-inch wide.

Pour blueberry mixture into pastry. Arrange pastry strips over filling

and weave into lattice design. Trim ends of lattice strips. Fold edge

of lower crust over ends of lattice strips. Seal and flute edge.

Bake in preheated 400°F oven 55 to 60 minutes or until pastry is

browned and filling is bubbly. Cover edge of crust with aluminum foil

if browning too quickly. Cool on wire rack. Serve warm or at room

temperature.

 

Makes 10 servings.

 

* May substitute 27 packets Equal sweetener.

 

Nutrition Information Per Serving:

calories 266, protein 3 g, carbohydrate 44 g, fat 10 g, cholesterol 10

mg, sodium 153 mg,

 

Food Exchanges: 1 1/2 fruit, 1 1/2 starch, 2 fat.

 

Source: Merisant Corporation ® and the NutraSweet Company, makers of

Equal®

 

Formatted by Chupa Babi in MC: 10.31.06

 

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