Guest guest Posted May 22, 2000 Report Share Posted May 22, 2000 * Exported from MasterCook * Blueberry Crumble Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts June '97 Pie Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups fresh or frozen blueberries 1 (9-inch) reduced-fat graham-cracker crust 3/4 cup packed brown sugar 3 tablespoons all-purpose flour 1 1/2 teaspoons vanilla extract 1/4 teaspoon grated lemon rind 1 (8-ounce) carton low-fat sour cream 1/4 cup dry breadcrumbs 1 tablespoon granulated sugar 1 tablespoon margarine -- melted Preheat oven to 375º . 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 375º for 40 minutes or until set and crumbs are lightly browned. Cool 1 hour on a wire rack. Source: " Cooking Light, June 1997, p.119 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 338 Calories (kcal); 9g Total Fat; (24% calories from fat); 4g Protein; 62g Carbohydrate; 3mg Cholesterol; 249mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 1 1/2 Fat; 3 Other Carbohydrates NOTES : Don't worry when the pie doesn't hold its shape. The blueberries are supposed to spill out—that's the crumble. Nutr. Assoc. : 175 27045 0 0 0 0 25082 0 0 0 Quote Link to comment Share on other sites More sharing options...
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