6 c Fresh blueberries or 2
-packages; (16 ounces each)
-frozen unsweetened
-blueberries
3 tb Lemon juice
6 tb Cornstarch
8 ts Equal Measure or 27 packets
-Equal sweetener or 1 cup
-plus 2 tablespoons Equal
-Spoonful
Reduced-Fat Pie Pastry
Toss blueberries and lemon juice in large bowl. Sprinkle with combined
cornstarch and Equal and toss to coat. Let stand 30 minutes. Roll half of
pastry on lightly floured surface into circle 1 inch larger than inverted
9-inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan.
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 425*F oven until crust is browned and filling
is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning
too quickly. Cool on wire rack; refrigerate leftovers. Makes 8 servings
Nutrition information per serving: Calories: 345, Protein: 5 g,
Carbohydrates: 55 g, Fat: 12 g, Cholesterol: O mg, Sodium: 143 mg Food
Exchanges: 2 Bread, 1 1/2 Fruit, 2 1/2 Fat 41% calorie reduction from
traditional recipe
Yields
8 Servings