MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Sugar Free Blueberry Pie
  Categories: Pies, Desserts, Diabetic
       Yield: 8 servings
  
       1    Recipe pastry crust
       4 c  Blueberries
            -- fresh or frozen, thawed
       4 ts Sweet and Low
     1/4 ts Cinnamon
     1/8 ts Nutmeg
       1 tb Lemon juice
       2 tb Quick tapioca
       8 dr -OR up to...
      10 dr Liquid butter flavoring.
  
   LIne 10″ pie plate with crust
   
   Pick over, wash and drain berries.
   
   Mix next 6 ingredients together in small bowl
   
   Toss with berries being careful to not crush the berries too much
   pour berries in crust, making sure all the “goodies” are
   scraped from the bowl.
   
   Cover with top crust, slit for steam to escape.
   
   Bake at 425 for 10 minutes, reduce heat to 325 for 45
   minutes or until crust is golden brown and filling is bubbly.
   
   For a little added flavor to the crust you can sprinkle
   with a light mixture of Sweet and Low and cinnamon.
   
   Cool on wire rack, serve with dollop of Lite Cool Whip or
   small scoop of vanilla ice cream if desired.
   
   Exchanges, Pie only - 1/8 pie equals 1 fruit, 1 1/2 starch, 1 1/2 fat
   
   I usually put a large piece of foil or a cookie sheet under
   the pie to assure that no juices escape into the oven.
   
   From: JEAN THOMBS
  
 MMMMM

Plain Text Version of This Recipe for Printing or Saving