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    Blueberry Custard Pie

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8

    List of Ingredients

    • 1 refrigerate unbaked 9-inch Pillsbury Piecrust
    • 1 (4-serving) package JELL-O Sugar Free Cook & Serve Vanilla Pudding Mix
    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 1 1/2 cups + 2 tablespoons water*
    • 3 cups (16 ounces) fresh or unsweetened frozen blueberries, thawed and drained
    • 1 (4-serving) package JELL-O Sugar Free Lemon Gelatin
    • 1 tablespoon cornstarch
    • 1/2 cup Cool Whip Lite


    1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with the tines of a fork. Bake 9 to 11 minutes or until lightly browned. Place pie plate on a wire rack and allow to cool. Meanwhile, in a medium saucepan, combine dry pudding mix and dry milk powder. Add 1 1/2 cups water. Mix well to combine. Cook over medium heat, stirring constantly using a wire whisk, until mixture thickens and starts to boil. Pour hot mixture into partially cooled piecrust. In a medium saucepan, cook blueberries over medium heat just until juice starts to form. Add dry lemon gelatin. Mix gently to combine. Stir blueberries. In a small bowl, combine cornstarch and remaining 2 tablespoons water. Add mixture to blueberry mixture. Mix gently to combine. Continue cooking, stirring constantly, until mixture thickens and starts to boil. Place saucepan on a wire rack and allow to cool 10 minutes. Spoon blueberry mixture evenly over pudding mixture. Refrigerate at least 2 hours. Cut into 8 servings. Just before serving, top each piece with 1 tablespoon Cool Whip Lite.

    Final Comments

    Each serving equals:
    HE: 1/2 Bread, 1/2 Fruit, 1/4 Skim Milk, 3/4 Slider, 19 Optional Calories
    183 Calories, 7gm Fat, 3gm Protein,
    27gm Carbohydrate, 259mg Sodium, 1gm Fiber
    DIABETIC: 1 Starch, 1 Fat, 1/2 Fruit

    "Camp Courageous of Iowa Dessert Cookbooklet, page 39."




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