-INGREDIENTS-
1 ea Recipe pastry crust 1/8 t Nutmeg
4 c Blueberries, fresh or 1 T Lemon juice
-frozen, thawed 2 T Quick tapioca
4 t Sweet and Low 8-10 drops liquid butter
1/4 t Cinnamon -flavoring.
DIRECTIONS
LIne 10″ 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 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. Exchanges, Pie only – 1/8 pie equals 1
fruit, 1 1/2 starch, 1 1/2 fat
Yields
1 servings