CREAM CHEESE PASTRY
1 1/2 cup flour
1/2 cup butter, cold
3 oz cheese, cream, cubed
1 tsp extract, vanilla
FILLING
2 pt blueberries
2 tbsp cornstarch
2/3 cup fruit spread, blueberry
1/4 tsp nutmeg, ground
GLAZE
1 egg yolks
1 tbsp cream, sour
Directions
Blueberries can be fresh or frozen.
Preheat oven to 425. Cut butter into flour in large bowl, using
pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.)
On lightly floured surface or pastry cloth, roll out 1/2 dough to 11"
circle. Line 9" pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to
coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust.
Roll out remaining dough to 11" circle; place over fruit mixture.
Turn edges under and flute. Cut several slits or circle in top crust
to allow steam to escape. If desired, cut leaves from pastry scraps
to decorate top of pie. Bake
10 mintues.
Remove pie from oven; reduce temperature to 350. Combine egg yolk and
sour cream; brush lightly over crust. Return pie to oven and
Cool on wire rack. Serve warm or at room temperature.
Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg
cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange,
3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.
Source: "Sugar-Free Desserts," the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
Servings: 8 servings
Blueberry Pie (Sugar-Free) Recipe brought to you by Recipe Ideas
Categories: Dessert; Diabetic; Fruit; Pie
The History of Recipes
We can follow the history of written recipes far back into history, in truth as far as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these ancient cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Later on, in The time of the romans around 25BC a roman called Apicius wrote a number of scripts which described recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef describes how the ancient chefs made use of a wide range of aromatic flavours, including a few you will know for example bay, fennel and parsley. Later on in the 1400s, people returning from the crusades brought back many new foods, spices and herbs from the East, including basil and coriander. These new spices and herbs was responsible for a surge in cookery books, the majority of which are now in private libraries. By the time we get to the 20th century, cook books were increasing in popularity due to increased literacy, people having more leisure time and being a little richer. |
We hope you enjoy this Blueberry Pie (Sugar Free) recipe.
