• prepared frozen, rolled pie crust or your favorite single crust recipe
  • 5 cups frozen Wild Blueberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1 1/2 tablespoons lemon juice
  • 1 cup low-fat sour cream

Roll out dough on floured work space and press into a tart pan. Prick crust thoroughly on bottom and sides with a fork and bake for 5-10 minutes at 400°F until golden color.

Combine berries with sugar over very low heat. Berries will thaw and sugar will melt. Combine cornstarch with small amount of water to make a slurry and add to berry mixture. Stir thoroughly to blend cornstarch mixture evenly. Cook until thickened and sauce is clear, about 3-5 minutes. Remove from heat and cool to room temp. Stir in lemon juice and fold in low-fat sour cream.

Pour into cooled tart crust and refrigerate for at least an hour. Served chilled. Serves 8. Optional: sprinkle with 1/2 cup thinly sliced roasted almonds before serving


272 calories, 10g fat, 163mg sodium, 48g carbohydrates, 4g fiber, 2g protein