Jan Conners
In saucepan, cook 1 cup blueberries and water until boiling, then simmer for 4 minutes.
Remove from heat; stir in butter.
In small bowl, combine sugar, cornstarch, salt and cinnamon. Add to hot berries and cook slowly.
Remove from heat; stir in lemon juice
Combine sauce and remaining 3 cups of berries, pour into pie shell. Refrigerate.
To serve, pipe a border of whipped cream around perimeter of pie.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (159g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 244 | ||
Calories from Fat: 135 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15g | 20 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 7090.5mg | 244 % | |
Potassium 96.7mg | 3 % | |
Total Carbohydrate 26.4g | 8 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 24g | ||
Protein 2.4g | 3 % | |
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: 244
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