* Exported from MasterCook *

Blueberry Crumble Pie - 6 Points

Recipe By : Make It Fresh
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups fresh or frozen blueberries
1 9 inch reduced-fat graham cracker crust
3/4 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons vanilla extract
1/4 teaspoon grated lemon rind
1 8 ounce cart low-fat sour cream
1/4 cup dry bread crumbs
1 tablespoon granulated sugar
1 tablespoon margarine -- melted

1. Preheat oven to 375 degrees F. 2. Place blueberries in crust.
Combine brown sugar and next 4 ingredients in a bowl; stir well. Spread
mixture over blueberries. 3. Combine Breadcrumbs, granulated sugar, and
margarine in a small bowl; stir well. Sprinkle over sour cream mixture.
Bake at 375 degrees for 40 minutes or until set and crumbs are lightly
browned. Let cool 1 hour on a wire rack. Yield: 8 servings (serving
size: 1 slice).

POINTS: 6; Exchanges: 1 Fruit, 2 1/2 Starch, 1 Fat. Per serving: Cal
312(24% from fat); Pro 3.2g; Fat 8.4g(sat 2.5g); Carb 56.5g; Fib 4.3g;
Chol 11mg; Iron 1.3mg; Sod 166mg; Calc 61mg.

MC Formatted by Sue B 7-25-98 and submitted to the WW forum.

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* Exported from MasterCook *

Berry Pie - 4 points

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Graham Cracker Crust
1 1/4 cups graham cracker crumbs
2 tablespoons sugar
1/2 large egg white
2 tablespoons canola oil
2 tablespoons unsalted butter -- melted
--Berry Filling
2 cups Fresh blueberries -- rinsed
2 cups fresh raspberries -- rinsed
2/3 cup sugar
1/4 cup dry white wine
2 1/2 tablespoons fresh lemon juice
2 teaspoons unflavored gelatin


TO MAKE CRUST: Preheat oven to 350 degrees F. In a medium-sized bowl, combine all crust ingredients with 1 tablespoon water and stir with a fork until crumbs are evenly moistened. Turn out into a 9-inch pie plate and press with fingers evenly in bottom and up the sides. Bake for 8 to 10 minutes, or until lightly browned. (The crust will firm up as it cools.)
TO MAKE FILLING: In a 1 1/2 quart saucepan, combine 1 cup of the blueberries, 1 cup of the raspberries, sugar, wine and lemon juice. cook over low heat, mashing with the back of a spoon or ladle for about 5 minutes, or until the sugar is dissolved. Remove from heat.
in a small sauce pan, sprinkle gelatin over 1/4 cup water. Let soften for about 3 minutes. Heat over low heat for 1 to 2 minutes, or until the gelatin is dissolved. Stir inot the berry mixture. Gently sir in the remaining 1 cup blueberries and 1 cup raspberries. Pour into a heat-proof bowl and set it over a larger pan of ice water. Stir gently for about 5 minutes, or until the mixture thickens to the consistency of raw egg whites. Pour into the prepared curst, cover and refrigerate until set, for at least 5 hours or overnight.
NI: Calories - 188; Fat 6; Fiber 3
REG 6 shared by Sue C, Milwaukee, WI

Description:
"Easy to make, Berry Pie is perfect for spring and summer fresh fruit
and berry season. The filling can also be served alone in wine
goblets for a refreshing summer dessert."
Source:
"Eating Well, June, 1992"
Yield:
"1 pie"

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Per serving: 188 Calories (kcal); 6g Total Fat; (29% calories from fat); 1g Protein; 32g Carbohydrate; 6mg Cholesterol; 71mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

* Exported from MasterCook *

Raspberry Mousse Angel Pie - 3 Points

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--Meringue Crust
3 large egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar -- preferable superfine
1/2 teaspoon vanilla extract
--Raspberry Mousse Filling
12 ounces raspberries, frozen -- thawed
3 teaspoons unflavored gelatin
1 1/2 tablespoons lemon juice
1/4 cup sugar
1/4 teaspoon salt
2 tablespoons raspberry liqueur -- (Chambord or Framboise)
1 1/2 cups Nonfat yogurt
mint sprigs -- for garnish

TO MAKE CRUST: Preheat oven to 275 degrees F. Lightly oil a 9-inch pie plate and set aside.
In a large mixing bowl, combine egg whites, cream of tartar and salt. Beat with an electric mixer until soft peaks form. Add 1/4 cup sugar and beat for 30 seconds. Gradually beat in the remaining 1/2 cup sugar. Add vanilla and beat for 7 to 10 minutes longer, stopping occasionally to scrape down the sides of the bowl, until all the sugar is dissolved and the meringue is stiff and shiny.
Spread the meringue over the bottom and sides of the prepared pie plate. using the back of a spoon, spread some meringue up to the rim, forming a decorative edge. Alternatively, using a piping bag fitted with a start tip, pipe the meringue into the pie plate. Bake for about 1 hour and 15 minutes, or until firm and crisp. Cool on a wire rack. (The meringue crust can be prepared ahead and stored, covered, in an airtight container for up to 1 week.)
TO MAKE FILLING: Set a few raspberries aside in the refrigerator for garnish. In a food processor or blender, puree the remaining raspberries and juice. If desired, pass the puree through a fine strainer to remove seeds. Set aside.
In a small saucepan, sprinkle gelatin over 1/2 cup cold water. Let stand for about 3 minutes to soften. Stir in orange or apple juice and lemon juice. heat over low heat, stirring, for 1 to 3 minutes, or until gelatin is dissolved. Add the reserved puree, sugar and salt. Increase heat to medium and cook, stirring, for 3 to 4 minutes, or until sugar is dissolved. Remove from heat and stir in liqueur.
Pour the raspberry mixture into a heat-proof bowl and set over a larger pan of ice water. Stir gently for 10 to 20 minutes, or until the mixture thickens to the consistency of raw egg whites. Whisk in yogurt. Pour into the meringue crust. Cover loosely with plastic and refrigerate until set, for at least 3 hours or for up to 8 hours. Garnish with the reserved raspberries and mint sprigs.
NI: Calories - 153; Fat - trace; Fiber - 2
REG 6 shared by Sue C, Milwaukee, WI

Description:
"This low-fat mousse filling is rich and satisfying, with an intense
fruit flavor. it is a streamlined version of raspberry Bavarian
cream, which is traditionally made with heavy cream. This may be
served with vanilla yogurt and fresh raspberries, if desired"
Source:
"Eating Well, June, 1992"
Yield:
"1 pie"

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Per serving: 153 Calories (kcal); trace Total Fat; (0% calories from fat); 3g Protein; 34g Carbohydrate; 1mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Raspberry-Almond Coffeecake from Cooking Light

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons margarine, melted
1 teaspoon vanilla extract
1 egg
Vegetable cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract

1. Combine raspberries and brown sugar in a bowl. Toss well, and set aside. Combine flour and next 4 ingredients in a large bowl. Combine yogurt and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray, and spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
2. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature. Yield: 8 servings (serving size: 1 wedge).

CALORIES 172 (23% from fat); PROTEIN 3.4g; FAT 4.4g (sat 1g, mono 1.9g, poly 1.2g); CARB 29.7g; FIBER 1.6g; CHOL 27mg; IRON 1mg; SODIUM 134mg; CALC 59mg

Anyone have a non fat blueberry cobler recipie?
Thanks
Nancy

I don't think it's totally fat-free, but this a recipe we talked about at a meeting a couple of weeks ago:

30 oz of fruit (maybe canned or frozen if you wish)
1 box cake mix (yellow)
2 cans diet Sprite

Put the fruit in the bottom of a 13x9 pan. Crumble the cake mix over it, then pour on the 2 cans Diet Sprite.
Bake at 350, 20 minutes covered with tin foil, then 40 more minutes uncovered.

It's pretty good, and the pan makes 12 servings at 3 points per serving.

I tried this recipe with a white cake , 2 cups blueberries and diet 7up. It was wonderful. I am going to give it a try with different fruit and cake.

DEE

I made this for Memorial Day, everyone loved it and it's low fat and easy:

2 bags frozen berries (no sugar added) I used mixed berries
1 white cake mix
12 oz. diet 7 up

Place frozen berries in a 9x13 pan, sprinkle dry cake mix on top of berries, pour soda over all. Bake at 350 for 45 minutes. Serve with Cool whip free. Cut into 12 pieces= 3 points a piece!

Let me know what you think of it...

I make kind of the same thing ...the only difference is that I add the soft drink to the cake mix, and make a batter, then pour the batter over the berries and bake ...it then becomes 'cobbler' . We love it.

this was soo good thanks for sharing!

Do you use cake mix that only needs water added, or the kind that needs eggs, oil etc. I realize in this recipe you add the diet pop, but what kind of mix should I buy?
Thanks

This really does sound good! In the first directions is it more like a cake consistency?

I use a regular cake mix (beyy Crocker, Duncan Hines) not the small Jiffy kind. It is more like a cobbler than a cake. Very good and worth a try.

Thanks Ideal, will try it!

I made this for Mother's Day and it was great...

2 small pkg. SF Raspberry Jello
2 cups boiling water
2-10 oz. bags of frozen raspberries
8 oz. FF cool whip
8 oz. FF cream cheese
2 tbsp. powdered sugar
1 1/2 cups crushed FF pretzels

Mix the jello with the water until dissolved, add the frozen berries and let this set up. Mix together the cool whip, cream cheese and sugar. Spread this over the jello, top with crushed pretzels. I made this in a 9 x 13 pan and cut into cake-like squares, but you could also make it in a glass bowl. Enjoy!