Blueberry Pie Recipe

Serves 10

Ingredients

  • For the filling:
  • 8 ounces (1 cup) firm light silken tofu
  • 1 6 - ounce carton plain fat-free yogurt
  • 1/4 cup lemon curd
  • 1/2 tsp finely shredded lemon peel
  • 1/2 tsp vanilla extract
  • 1 recipe Baked Oil Pastry (see below)
  • 1 1/4 cups fresh blueberries
  • 1 1/4 cups chopped fresh mango
  • 2 kiwi fruit, peeled and chopped
  • For the Baked Oil Pastry
  • 1 1/3 cups all-purpose flour
  • Dash of salt
  • 1/3 cup cooking oil
  • 3 tbsp fat-free milk

Preparation

  1. Preheat oven to 450 degrees.
  2. In a mixing bowl, stir together flour and salt. Add oil and milk together and stir gently with a fork or whisk. Form dough into a ball.
  3. On a well-floured surface, slightly flatten dough. Roll from center to edge into an 11-inch circle. Wrap pastry circle around a rolling pin. Unroll into a 9-inch tart pan with a removable bottom. Ease pastry into pan without stretching dough. Press pastry into fluted side of tart pan, trimming pastry as needed. Line pastry with 2 layers of aluminum foil.
  4. Bake for 8 minutes. Remove aluminum foil. Bake about 5 minutes longer or until golden brown. Cool on a wire rack.

Nutritional

  • 204 Calories
  • 8 g Fat
  • 7 mg Cholesterol
  • 29 g Carbohydrates
  • 5 g Protein
  • Source: Diabetic Living Online

    Photo Source: Jeffrey / Flickr

    In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

    Dessert

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