Sugar Free Blueberry Yogurt Pie Food

BLUEBERRY YOGURT PIE

Steps:

• Butter and flour a 9 inch pie pan. Preheat over to 350°F.
• For the crust: Cream the butter and sugar.
• Add the egg and blend well.
• Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
• With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
• Refrigerate as you make the filling.
• Filling: Mix all the filling ingredients, except the blueberries until smooth.
• Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
• Bake for 50-60 minutes until the crust is browned and the custard has set.
• Chill well.

SUGAR FREE BLUEBERRY PIE

Steps:

• Recipe says make enough pastry dough for a 9 inch double crust pie then put it in the refrigerator over night. This will make the crust much more flaky and it will roll out easier.
• Pre heat at 400 degrees.
• Mix together egg and water to make a egg wash. This will give the crust a rich golden brown color when baked.
• Mix together in a bowl blueberries, splenda, flour, cinnamon, allspice, salt, then pour into prepared pie crust. Drizzle lemon juice over mixture then drop butter on top of mixture. Add top crust,cut slits in top to vent and brush with egg wash.Cut slits in top crust to vent and bake for 45-50 minutes.
• Cool at least 2 hours before serving.

LOW SUGAR BLUEBERRY YOGURT PIE

Steps:

• spray 9 inch pie pan; sprinkle graham cracker crumbs on bottom and sides.
• Set aside.
• Combine jello and water mixing til dissolved; cool.
• Stir in yogurt, splenda mix well.
• Combine blueberries and powdered sugar fold into yogurt.
• Pour into prepared pie pan; Chill several hours til firm.
• Serve with whipped topping.

SUGAR-FREE BLUEBERRY YOGURT PIE

Steps:

• Blend blueberry syrup and Equal® into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
• Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.

VANESSA WILLIAMS BLUEBERRY YOGURT PIE

Steps:

• preheat oven to 350 degrees.
• in a stand mixer fitted with the paddle attachment, cream the butter and sugar.
• add the egg and beat until combined.
• in a medium bowl, whisk together the flour, baking powder and salt.
• add to the creamed mixture and beat until a dough is formed. form into a ball and chill for 30 minutes in the refrigerator.
• on a floured surface, roll the ball of dough out larger than your tart shell, about 1/2 inch thick.
• lightly grease and flour the tart shell and then roll the dough over the shell. with floured fingers, press into the edges. use flour as needed to prevent dough from sticking.
• chill the crust in the refrigerator for 15 minutes while you prepare the filling.
• in a large bowl, whisk together the eggs, sugar, vanilla yogurt, lemon juice and zest of the lemon until completely smooth.
• pour the blueberries into the prepared tart shell.
• pour the filling into the tart shell over the blueberries.
• bake for 45-50 minutes until the custard is just set and the crust is golden brown.
• allow to cool to room temperature.
• serve at room temperature OR very lightly chilled.

FROZEN BLUEBERRY YOGURT PIE

Steps:

• In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
• Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
• Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.