Recipe - Blueberry Lattice Pie

6 cup Fresh blueberries or 2
packages; (16 ounces each)
frozen unsweetened
blueberries
3 tablespoon Lemon juice
6 tablespoon Cornstarch
8 teaspoon Equal Measure or 27 packets
Equal sweetener or 1 cup
plus 2 tablespoons Equal
Spoonful
ReducedFat Pie Pastry

Toss blueberries and lemon juice in large bowl. Sprinkle with combined
cornstarch and Equal and toss to coat. Let stand 30 minutes. · Roll half of
pastry on lightly floured surface into circle 1 inch larger than inverted
9inch pie pan. Ease pastry into pan; trim within 1 inch of edge of pan.
Roll remaining pastry to 1/8inch thickness; cut into 10 to 12 strips,
One half inch wide. · Pour blueberry mixture into pastry. Arrange pastry
strips over filling and weave into lattice design. Trim ends of lattice
strips; fold edge of lower crust over ends of lattice strips. Seal and
flute edge. Bake in preheated 425*F oven until crust is browned and filling
is bubbly, about 1 hour. Cover edge of crust with aluminum foil if browning
too quickly. Cool on wire rack; refrigerate leftovers. Makes 8 servings

Nutrition information per serving: Calories: 345, Protein: 5 g,
Carbohydrates: 55 g, Fat: 12 g, Cholesterol: O mg, Sodium: 143 mg Food
Exchanges: 2 Bread, 1 One half Fruit, 2 One half Fat 41% calorie reduction from
traditional recipe

Recipe by: Sweet IdeasGreat Recipes from EQUAL

Posted to recipeludigest Volume 01 Number 327 by
"dwaller@frontier.gulf.net" dwaller@frontier.gulf.net on Nov 29, 1997