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Blueberry Pie Dr weil
8 servings Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.
Ingredients: 1 1/2 pounds fresh or frozen blueberries 1/2 cup light brown sugar Juice of 1/2 fresh lemon 1 tsp cinnamon 2 tbsp cornstarch or arrowroot powder 2 tbsp cold water 1 baked Easy Pie Crust (see
My Optimum Health Plan for recipe)
Instructions: 1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.
2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.
3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.
4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.
Per serving: 163 calories 2 g total fat (0 g sat) 0 mg cholesterol 36 g carbohydrate 2 g protein 3 g fiber
Jenn B aka Mom2Sam and Tiny http://groups.yahoo.com/group/Quick_Meals_For_Busy_People Back of Box, jar and cans recipes http://groups.yahoo.com/group/Quick_Vegetarian_Recipes NEW GROUP Check them out