Is it wrong for me to make dessert and sit down to watch the Biggest Loser? Because that's what I like to do. I almost cried last night when I realized our DVR had a brain anneurism and didn't record it. Luckily, the episodes are online, so I can watch it tonight. But I did make the Blueberry Crumble Pie for the second time, and I really like it! I had to share! Fresh blueberries have been on sale lately, and they are begging to be in this pie. It's from Cooking Light so it's not so bad. (Although I don't know where you find a low-fat graham cracker crust? I guess you can make one yourself and alter it? Don't know.)
Blueberry Crumble Pie (from myrecipes.com)
5 cups fresh or frozen blueberries (I buy two little baskets)
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 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.
Calories:312 (24% from fat)
Fat:8.4g (sat 2.5g,mono 1.7g,poly 0.8g)
Cooking Light, JUNE 1997