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
Experts have proved the existence of recipes far back into the distant past, at least as far as early Egypt, and quite possibly further than that. However, sadly, these early cook books were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to experts are some ancient tablets in Sumerian which show 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 anyone who tried it feel exhilarated and blissful. Moving our culinary historical trip onwards, there are a couple of books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these books are unconnected to the indian food that appears on menues today, but instead recipes for the types of food on the tables of the nobility of those days. Over the following few centuries, the rich families of Wesstern Europe tried to serve up the best banquets, and as a result the best cooks and their recipe collections increased in prestige. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and recording popular recipes of the day. When we get to the 1900s, cooking publications are increasing in popularity due to increased literacy, people having more leisure time and a general increase in wealth. The arrival of TV brings us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes such as those found on our site. |
We hope you enjoy this Blueberry Pie With Low Fat Topping recipe.
