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Blueberry Custard Pie




Source of Recipe


JoAnna M. Lund






Recipe Introduction


Serves 8





List of Ingredients



• 1 refrigerate unbaked 9-inch Pillsbury Piecrust
  
• 1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
  
• 2/3 cup Carnation Nonfat Dry Milk Powder
  
• 1 1/2 cups + 2 tablespoons water*
  
• 3 cups (16 ounces) fresh or unsweetened frozen blueberries, thawed and drained
  
• 1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
  
• 1 tablespoon cornstarch
  
• 1/2 cup Cool Whip Lite
  






Instructions



1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry pudding mix and dry milk powder. Add 1 1/2 cups water. Mix well to combine. Cook over medium heat, stirring constantly using a wire whisk, until mixture thickens and starts to boil. Pour hot mixture into partially cooled piecrust. In a medium saucepan, cook blueberries over medium heat just until juice starts to form. Add dry lemon gelatin. Mix gently to combine. Stir blueberries. In a small bowl, combine cornstarch and remaining 2 tablespoons water. Add mixture to blueberry mixture. Mix gently to combine. Continue cooking, stirring constantly, until mixture thickens and starts to boil. Place saucepan on a wire rack and allow to cool 10 minutes. Spoon blueberry mixture evenly over pudding mixture. Refrigerate at least 2 hours. Cut into 8 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite.
   






Final Comments


Each serving equals:
HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
**********************************************************
183 Calories, 7gm Fat, 3gm Protein,
27gm Carbohydrate, 259mg Sodium, 1gm Fiber
**********************************************************
DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

"Camp Courageous of Iowa Dessert Cookbooklet, page 39."