Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: dhanyaka
Dr. Weil's Optimum Health Plan

Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.

Ingredients

1 1/2 pounds Fresh or frozen blueberries

1/2 cup Light brown sugar

Juice of 1/2 fresh lemon

1 tsp Cinnamon

2 tbsp Cornstarch or arrowroot powder

2 tbsp Cold water

1 Baked Easy Pie Crust (see My Optimum Health Plan for recipe)

Preparation

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Cook's Notes

0mg cholesterol

Rate This Recipe

Scroll over the empty stars to rate.   5 ratings   Read (1)/Add a Comment