Low Carb Blueberry Pie Food

KETO BLUEBERRY PIE

Steps:

• In a mixing bowl, add the dry ingredients and mix well. Chop the butter into small cubes.
• In a high speed blender or food processor, add all your ingredients and blend well, until a fine and crumbly texture remains.
• Form two smooth balls with the dough and cover them completely in plastic wrap. Refrigerate the dough for at least two hours.
• Preheat the oven to 180C/350F. Grease a 9-inch pie dish and set aside.
• In a small saucepan, add the blueberry filling into a small saucepan and place over low heat. Once it begins to simmer, gently stir it for 4-5 minutes, before removing it from the heat.
• Place the two balls of dough amongst two pieces of parchment paper. Roll out the dough, allowing one of them to be larger than the other. Place the larger of the two pieces of dough into the pie pan, allowing the sides to overhang. Fill the pie with the filling and spread it out until it is mostly even. Top with the second layer of dough, and crimp the sides. Brush with the egg wash.
• Place the pie in the oven and bake for 45-50 minutes, or until golden brown on top. Remove the pie from the oven and let it cool for several minutes, before serving.

LOW FAT BLUEBERRY CHEESECAKE PIE

Steps:

• Take half of the vanilla yogurt (6 ounces) and spoon it into a coffee filter lined strainer over a small bowl. Leave in the refrigerator for 30-45 minutes.
• Preheat oven to 350 degrees.
• Apply a light coating of cooking spray to a 9 inch pie plate. Carefully pat the graham cracker crumbs along the bottom and sides of the pan.
• Combine remaining yogurt with the cottage cheese, cream cheese, and cornstarch and process until the mixture is smooth. Add egg, egg whites, and lemon zest and process until combined. Pour into pie shell and bake until the center is firm to touch, about 30 minutes.
• While the pie is baking, combine the sauce ingredients in a small saucepan over medium heat. Cook until berries are soft, about 5 minutes. Remove from heat and allow to cool.
• Remove pie from oven and carefully spread the strained yogurt over the top. Return the pie to the oven and bake an additional 5 minutes. Remove from oven and allow the pie to reach room temperature. Cover and chill until cold about an hour.
• Serve with blueberry sauce.

LOW CARB-SUGAR FREE BLUEBERRY CHEESECAKE

Steps:

• Mix crust ingredients in a 8 or 9 inch glass pie dish.
• Press into dish.
• In mixer, beat eggs, cream cheese, sweetener, sour cream and vanilla until smooth and creamy.
• Pour into crust.
• While baking at 350°F for 20 minutes, prepare blueberry sauce.
• On stove, place all ingredients over medium heat.
• Cook until blueberries soften.
• Pour on baked cheesecake and chill for a few hours.