Blueberry Crumble Pie
| Cook Time: | 40 minutes |
| Serves: | 8 |
| Serving Size: | 312 calories, 8g fat, 56g carbs, 4g fiber, 3g protein |
NOTE: This recipe is OK for those on the LMD (Low Microbial Diet).
Ingredients:
| 5 cups fresh or frozen blueberries | 1/4 tsp grated lemon rind |
| 1 (9 inch) reduced-fat graham cracker crust | 1 cup (8 oz) low-fat sour cream |
| 3/4 cup packed brown sugar | 1/4 cup dry breadcrumbs |
| 3 tbsp all-purpose flour | 1 tbsp granulated sugar |
| 1 1/2 tsp vanilla extract | 1 tbsp margarine, melted |
Cooking Instructions:
| 1. | Preheat oven to 375 degrees. |
| 2. | Place blueberries in crust; set aside. |
| 3. | Combine brown sugar, flour, vanilla, lemon rind and sour cream; spread over blueberries. |
| 4. | Combine breadcrumbs, granulated sugar, and margarine; sprinkle over sour cream mixture. |
| 5. | Bake at 375 degrees for 40 minutes or until set and crumbs are lightly browned. |
| 6. | Cool 30 minutes to 1 hour on a wire rack. |
Recipe from: Cooking Light Magazine
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