Blueberry Crumble Pie (6 PTS)

Recipe Ingredients

5 cups	1185ml	Fresh or frozen blueberries
1		Reduced-fat graham-cracker crust (9")
3/4 cup	120g / 4.2oz	Brown sugar - packed
3 tablespoons	45ml	All-purpose flour
1 1/2 teaspoons	7.5ml	Vanilla extract
1/4 teaspoon	1.3ml	Lemon rind - grated
8 oz	227g	Low-fat sour cream
1/4 cup	36g / 1.3oz	Dry breadcrumbs
1 tablespoon	15ml	Granulated sugar
1 tablespoon	15ml	Margarine - melted

Recipe Instructions

1. Preheat oven to 375º.

2. Place blueberries in crust; set aside.

3. 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 375º for 40

minutes or until set and crumbs are lightly browned. Cool 1

hour on a wire rack.

Don't worry when the pie doesn't hold its shape. The blueberries are

supposed to spill out--that's the crumble.

Per Cooking Light:

CALORIES 312 (24% from fat); FAT 8.4g (sat 2.5g, mono 1.7g, poly 0.8g);

PROTEIN 3.2g; CARB 56.5g; FIBER 4.3g; CHOL 11mg; IRON 1.3mg;

SODIUM 166mg; CALC 61mg

Submitted to REG 6 by [email protected] From CT, USA -- June, 1999

Source:
www.cookinglight.com

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