This recipe is for a deliciously refreshing Refrigerated Blueberry Pie. While good anytime of the year, this is an especially good dessert for these hot summer days. Yesterday it was 107 in my Texas town and today it is expected to be 109. At noon it is 102, so this pie is on the menu! On days like this, I use a Graham cracker crust so there is no need to use the oven at all. I have also included the instructions for making a diabetic version. Yum!
BLUEBERRY BOTTOM PIE (Diabetic Instructions Included)
This is a recipe I adapted from an old Jello advertisement many years ago. It is easy to make diabetic friendly by using sugar-free pudding mix. So even though I am diabetic now, I can still enjoy this pie. Cool Whip also makes a sugar-free whipped topping now but it can be hard to find. If your grocer doesn't carry it, ask for it. When I do find it (usually at Walmart) I always buy at least a couple because sometimes when I want some for a recipe, I can't find it.
This is a recipe I adapted from an old Jello advertisement many years ago. It is easy to make diabetic friendly by using sugar-free pudding mix. So even though I am diabetic now, I can still enjoy this pie. Cool Whip also makes a sugar-free whipped topping now but it can be hard to find. If your grocer doesn't carry it, ask for it. When I do find it (usually at Walmart) I always buy at least a couple because sometimes when I want some for a recipe, I can't find it.
2 pkgs (4-serving size each) French vanilla cook and serve pie filling and pudding mix
1 1/4 cups milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell*
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen whipped topping, thawed
1 1/4 cups milk
1 1/2 cups blueberries, pureed down to 1 cup
1/2 tsp ground cinnamon
1 baked 9-inch pie shell*
2 tsp grated lemon zest
3 1/2 cups whipped cream or frozen whipped topping, thawed
Combine 1 package of the pudding and pie filling mix with the 1/4 cup milk, the pureed blueberries, and the cinnamon. Cook and stir over medium to medium-high heat until the mixture comes to a full boil. Pour the mixture into the baked pie shell; chill while you prepare the other pudding mix.
Prepare the other package of pudding and pie filling mix with the remaining cup of milk as the package directs. Stir in 1 teaspoon of the lemon zest. Pour pudding into a small bowl and cover with plastic wrap. Chill for about an hour until cold.
Fold 1 cup of the whipped cream into the vanilla pudding and spoon mixture over the blueberry mixture. Combine the rest of the whipped cream with the remaining teaspoon of lemon zest and spoon over the pie filling. Freeze for 1 hour or chill in refrigerator for at least 3 hours before serving.
*A Graham cracker crust may be substituted.
For more of Linda's dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
For her diabetic dessert recipes visit her at http://diabeticenjoyingfood.blogspot.com
Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson
Article Source: http://EzineArticles.com/6468285
