Blue Swoon!
Serving Size: 1 slice (1/8th of pie)
Calories: 120
Fat: 3.5g
Sodium: 168mg
Carbs: 25g
Fiber: 5.5g
Sugars: 8.5g
Protein: 1.5g
PointsPlus® value 3*
HG Alternative: Swap out the Splenda for the same amount of granulated white sugar, and each serving will have 191 calories, 44g carbs, and 29.5g sugars (PointsPlus® value 5*).
Another HG Alternative: Wanna start with frozen berries? Do it! Thaw them, but don't drain the excess liquid. (The berries might not soften and burst, but the mixture will thicken and the pie will taste great!)
Fruity desserts are often less virtuous than they seem. Here's a pie that's fruit-packed AND guilt-free. Weeee!
Ingredients:
Crust
1 cup Fiber One Original bran cereal
2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
3 tbsp. Splenda No Calorie Sweetener (granulated), or HG Alternative
1/4 tsp. cinnamon
1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)
Filling
2/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
3 tbsp. cornstarch
1 tsp. lemon juice
1/4 tsp. cinnamon
1/4 tsp. salt
4 cups blueberries
Optional topping: Fat Free Reddi-wip
Directions:
Preheat oven to 350 degrees. Spray a pie pan with nonstick spray.
To make the crust, in a blender or food processor, grind cereal and graham cracker pieces into crumbs. Transfer to a medium bowl, and mix in Splenda and cinnamon.
In a small microwave-safe bowl, microwave butter and 2 tbsp. water for 30 seconds, or until butter has melted. Add to the medium bowl and thoroughly mix. Evenly distribute mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
Bake until firm, about 10 minutes.
In a large nonstick pot, combine all filling ingredients except blueberries. Add 1/2 cup cold water, and mix until Splenda, cornstarch, and salt dissolve. Add blueberries and stir. Set heat to medium. Stirring frequently, cook until berries have softened and burst and mixture has thickened, 10 - 12 minutes.
Carefully transfer filling to the pie pan. Let pie cool and set, about 1 hour.
Refrigerate until chilled, about 1 hour. Slice and enjoy!
MAKES 8 SERVINGS