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Sunday, November 27, 2011
Blueberry Pie
Gluten-Free Gourmet
Simmering Berries
Yum...now let’s make some fillings for that pie crust. Blueberries are a great fruit since they’re low in sugar, high in fiber, and fit well in the little pies. First, simmer 1/2 c. frozen wild blueberries in 1/2 c. of water with 1/4 c. honey til the berries are softened and the mixture thickens. Removing from heat, mix in 1 t. vanilla extract and two well-beaten eggs. Pour into pie crust, dividing between bowls if necessary.
Adding Eggs
Bake at 350° for 10-15 minutes until almost set in the center and lightly browned. Let cool a few minutes, loosen edges with a knife, and cut into mini pie slices. Serve with a fork and top with dallops of cream cheese (a good low-sugar sub for whipped cream).
Blueberry Pie
4 comments:
Anonymous
said...
wow! I never would have imagined you'd come out with something looking so good!
Sadly, few to no restaurants offer these low-carb foods. The good news is, the recipes are fairly easy to make at home once you get the right ingredients!
4 comments:
wow! I never would have imagined you'd come out with something looking so good!
Where does one go to try it out?
Sadly, few to no restaurants offer these low-carb foods. The good news is, the recipes are fairly easy to make at home once you get the right ingredients!
When will your restuarant be opening? I think I'll be your first customer!! ( Just kidding:)!)
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