Lately, I have been exploring “healthy” baking. Last week I made an apple cobbler. I used whole wheat flour, apples, a few tablespoons of Sugar In the Raw, two tablespoons of lite butter, cinnamon and nutmeg. The entire pie was about 700 calories. (That’s good, right?)
Tonight, I wanted to try a blueberry pie. I made the crust using whole wheat flour (again), lite butter, EnerG egg replacer, vanilla extract and Splenda. I baked that for 15 minutes. While the crust was baking, I poured two containers of fresh blueberries into a saucepan and reduced them for about 20 minutes.
I mixed in a half cup of Splenda and a little touch of water. I let that cool. I poured the mixture into the pie crust and added some fresh, whole blueberries.
To give it some crunch, I sprinkled some granola on top. I baked it all for about 30 minutes and I had a low-cal blueberry pie. :] And it’s good!
Tomorrow, it’s peaches. I think.