Blueberry Recipes

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Blueberry Cream Pie

No need to turn on your oven when you make this wonderful
pie, with its airy filling and juicy blueberry topping.

4 ounces low-fat cream cheese, from an 8-ounce package,
softened
1/2 cup low-fat sour cream
1/4 cup sugar
1-1/2 cups nondairy whipped topping, from an
8-ounce container
1 (8-inch) prepared graham cracker pie crust
2 cups fresh blueberries, divided

In a medium, with an electric mixer, beat cream cheese, sour
cream and sugar until well blended. Fold in whipped topping.
Spoon half of the mixture into the pie crust; top with 1 cup of
the blueberries. Spread remaining cheese mixture over the
blueberries. Scatter the remaining 1 cup blueberries on top.
Cover with plastic wrap, refrigerate until set, about 5 hours.

Yield: 6 portions.


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Spiced Blueberry Crumble Pie

Try this lighter version of the traditional crumb pie, which
dispenses with the bottom crust but keeps all the blueberries.

4 cups fresh or frozen, thawed blueberries
1/2 cup sugar, divided
9 tablespoons flour, divided
1/4 cup quick-cooking oats
1/4 cup walnuts, chopped
2 teaspoons pumpkin pie spice*
5 tablespoons butter, cut in small pieces

Preheat oven to 375*. In a 9-inch pie plate, toss blueberries
with 1/4 cup of the sugar and 1 tablespoon of the flour; spread
evenly in pie plate. In a medium bowl, combine remaining 8
tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie
spice and remaining 1/4 cup sugar. Using a pastry blender or
two knives, cut in butter until moist crumbs form. With your
fingers, press together crumbs to make large chunks; place
on top of blueberries. Bake in top third of oven until topping
is browned, about 20 minutes; cool on a rack.

Yield: 6 portions.

* To make your own blend, combine 1-1/4 teaspoon each
ground cinnamon with 1/4 teaspoon each ground ginger,
ground nutmeg and ground allspice.


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Blueberry Cheesecake Pie

Baked in a pie plate, this luscious blueberry-orange
cheesecake whips up quickly in a blender and is
unusually low in fat.

1 cup graham cracker crumbs
3 tablespoons honey, divided
1 container (8 ounces) nonfat orange or tangerine yogurt
4 ounces low-fat cream cheese, from an 8-ounce package
3/4 cup nonfat cottage cheese
1 tablespoon cornstarch
2 eggs
2 cups fresh blueberries

Preheat oven to 350*. In a small bowl, combine graham cracker
crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie
plate. With the back of a spoon, press mixture onto bottom and
halfway up sides of pie plate. In a food processor container, place
yogurt, cream cheese, cottage cheese and cornstarch. Whirl until
smooth, about 1 minute. Add eggs; whirl until blended. Pour about
half of the cheese mixture onto the crust. Top with 1/2 cup of the
blueberries. Cover with reaming cheese mixture. Bake until firm,
about 35 minutes; cool on a wire rack. In a microwaveable dish,
microwave the remaining 1 tablespoon honey just until liquefied,
about 15 seconds. Add remaining 1-1/2 cup blueberries; toss to
coat. Top pie with berries. Loosely cover pie; refrigerate until
firm, about 3 hours.

Yield: 6 portions.