Wonderful take on a traditional summer classic. Very nice blueberry pie recipe.
Diabetic Blueberry Pie
This first tasty treat is a no top blueberry pie that is sure to a top choice. The apple rhubarb pie is no slouch either! Try them both and see which one is your favorite.
- 1 tablespoon Stevia Powder
- 2.5 tablespoons Corn Starch
- 1/4 cup Lemon Juice
- 3/4 cups Water
- 4 cups Blueberries
- 1 tablespoon Olivio (butter substitute)
- Salt Pinch
||Combine all of the ingredients, except the Olivio and 3 cups of the blueberries in a medium pan. Cook over medium heat until the mixture begins to thicken, approximately 8 minutes. Stir often. |
||Add butter and let sit for 5-6 minutes. Then, add the remaining 3 cups of blueberries. |
||Pour mixture into a Keebler Graham Cracker 9 inch pie crust. Refrigerate for 3-4 hours, and then serve. Makes 8 servings, but consider cutting into 10 servings. |
|Nutritional Information ||
|Calories || 204
|Total Fat ||6g
|Saturated Fat ||1g
|Total Carbohydrates ||35g
|Dietary Fiber ||2g
The nutritional content above is approximate, per serving. Figures have been rounded to nearest whole number. (e.g., 1.4 grams becomes 1 gram).
We hope you enjoyed this diabetic pie recipe!