Try this Blueberry Pie with Low-Fat Topping recipe, or contribute your own.
Suggest a better descriptionIn bowl, stir together flour, sugar and salt. Cube butter; using pastry blender, cut into flour mixture until crumbly. Using hands, press mixture into small handfuls until smooth and dough holds together. Press evenly into bottom and up side of 10-inch flan pan with removable bottom. Using fork, prick crust at 1-inch intervals. Bake in 350F 180C oven for about 20 minutes or until light sandy colour. Let cool on rack. Filling: Meanwhile, in saucepan, stir together sugar, cornstarch and salt. Whisk in 1/3 cup cold water, 2 cups of the blueberries and lemon rind. Bring to simmer over medium heat; reduce heat and simmer gently, stirring often, for about 10 minutes or until mixture is glossy and thick. Remove from heat. Stir in lemon juice and butter. Let cool slightly. Gently stir remaining berries into saucepan. Spoon mixture into prepared crust; smooth top. Refrigerate for about 30 minutes or until set. [Pie can be made ahead and refrigerated for up to 8 hours.] Topping: spoon yogurt into paper towel-lined sieve set over bowl. Let drain in refrigerator for 4 hours or until yogurt measures 3/4 cup. Whip cream; stir one-quarter into yogurt. Fold in remaining cream. spoon over berries. Source: Canadian Living magazine, Aug 95 Presented in article by Elizabeth Baird - "The Wild Blue Yonder" [-=PAM=-] PA_Meadows@msn.com
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 434 | ||
Calories from Fat: 174 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 51.5mg | 16 % | |
Sodium 384.2mg | 13 % | |
Potassium 232.6mg | 6 % | |
Total Carbohydrate 62.6g | 18 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 58.5g | ||
Protein 5.6g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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