Sugar Free Blueberry Pie
.
Yield
8 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| 4 | cups |
blueberries
|
|
| 4 | teaspoons |
artifical sweetener
|
* |
| ¼ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
nutmeg
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
tapioca, quick-cooking
|
|
| 10 | drops |
liquid butter flavoring
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
pie shell (9 inch)
|
|
| 946 | ml |
blueberries
|
|
| 2E+1 | ml |
artifical sweetener
|
* |
| 1.3 | ml |
cinnamon
|
|
| 0.6 | ml |
nutmeg
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
tapioca, quick-cooking
|
|
| 1E+1 | drops |
liquid butter flavoring
|
* |
Directions
Line 9-inch pie plate with crust.
Pick over, wash and drain berries.
Mix next 6 ingredients together in small bowl.
Toss with berries being careful to not crush the berries too much.
Pour berries in crust, making sure all the goodies are scraped from the bowl.
Cover with top crust, slit for steam to escape.
Bake at 425℉ (220℃) for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.
For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.
Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.
