5 c Fresh or frozen blueberries
1 9-inch reduced-fat graham
-cracker crust
3/4 c Packed brown sugar
3 tb All-purpose flour
1 1/2 ts Vanilla
1/4 ts Grated lemon rind
1 Carton (8 oz) low-fat sour
-cream
1/4 c Dry bread crumbs
1 tb Granulated sugar
1 tb Margarine, melted
Preheat oven to 375. Place blueberries in crust; set aside.
Combine brown sugar, flour, vanilla, rind and sour cream; spread over
blueberries. Combine breadcrumbs, granulated sugar and margarine; sprinkle
over sour cream mixture. Bake at 375 for 40 minutes or until set and
crumbs are lightly browned. Cool 1 hour on a wire rack.
NOTES : Per serving: cals – 312 – 24%ff fat – 8.4g
Yields
8 Servings