1 3/4 cup all-purpose flour
3 tbsp icing sugar
1 pinch salt
2/3 cup cold butter
FILLING
2/3 cup granulated sugar
3 tbsp cornstarch
1 pinch salt
5 cup blueberries
1/2 tsp lemon rind, finely grated
2 tbsp lemon juice
1 tbsp butter
TOPPING
1 cup plain low-fat yogurt
1/2 cup whipping cream
Directions
In bowl, stir together flour, sugar and salt. Cube butter; using
pastry blender, cut into flour mixture until crumbly.
Using hands, press mixture into small handfuls until smooth and dough
holds together. Press evenly into bottom and up side of 10-inch flan
pan with removable bottom.
Using fork, prick crust at 1-inch intervals. Bake in 350F 180C oven
for about 20 minutes or until light sandy colour. Let cool on rack.
Filling: Meanwhile, in saucepan, stir together sugar, cornstarch and
salt. Whisk in 1/3 cup cold water, 2 cups of the blueberries and
lemon rind. Bring to simmer over medium heat; reduce heat and simmer
gently, stirring often, for about 10 minutes or until mixture is
glossy and thick. Remove from heat. Stir in lemon juice and butter.
Let cool slightly.
Gently stir remaining berries into saucepan. Spoon mixture into
prepared crust; smooth top. Refrigerate for about 30 minutes or until
set. [Pie can be made ahead and refrigerated for up to 8 hours.]
Topping: spoon yogurt into paper towel-lined sieve set over bowl. Let
drain in refrigerator for 4 hours or until yogurt measures 3/4 cup.
Whip cream; stir one-quarter into yogurt. Fold in remaining cream.
spoon over berries. Source: Canadian Living magazine, Aug 95
Presented in article by Elizabeth Baird - "The Wild Blue Yonder"
[-=PAM=-] PA_Meadows@msn.com
Servings: 8 servings
Blueberry Pie With Low-Fat Topping Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Recipes as a concept can be traced far back into ancient history, in truth as far back into history as early Egypt, and possibly even further than that. Having said that, sadly, these old cookbooks were just very basic pictorial instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are a few tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Continuing our culinary historical journey, there were a couple of interesting cookery books which appeared in the 14th Century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that is served today, but instead descriptions of the types of meals eaten by the rich and powerful of that time. Over the succeeding few hundred years, the upper classes tried to serve up the most extravagent meals, and because of this cooks and their collection of recipes were greatly in demand. Even so, it was during the 1800s that fine cooking and cookery books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collecting, testing, and writing down recipes common in their social group. When we get to the twentieth century, cookery books are increasing in popularity mostly as a result of higher levels of literacy, people having more free time and being a little richer. |
We hope you enjoy this Blueberry Pie With Low Fat Topping recipe.
