Lisa Lillien is the author of the popular Hungry Girl website andemail newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of nine books, six of which debuted at number one on theNew York TimesBest Sellers list. Read herPEOPLE.comblog every Monday for slimmed-down celebrity recipes and more.
It’s Great American Pie Month! “In February?” Yes! “Not around Thanksgiving?” No! “Not over the summer, when people make a lot of pies and even have pie contests?” You heard me, it’s now! Pie is never out of season, and there are roughly a bazillion things you can put into it.
But what if the fruit you want to use is out of season? Good news — frozen fruit works really well in pies. For example, in these little cuties, you can use fresh or frozen berries. And since the dough is premade, it’s incredibly simple to make deep-dish blueberry pies. Oh, and did I mention that they’re also portion controlled and low in calories and fat?
‘Til next time… Chew the right thing!
Hungry Girl’s Personal Blueberry PiesMakes 6 servings
½ tbsp. cornstarch2 cups blueberries, fresh or thawed from frozen2 tbsp. granulated white sugar½ tbsp. lemon juice⅛ tsp. vanilla extract⅛ tsp. salt1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet (see HG alternative below)
1.In a small nonstick pot, combine cornstarch with 1/3 cup cold water, and stir to dissolve. Add blueberries, sugar, lemon juice, vanilla extract, and salt.
2.Set heat to medium. Stirring frequently (mixture will boil), cook until mixture is thick and gooey, 16 – 18 minutes.
3.Transfer to a medium bowl, and let cool completely, about 1 hour.
4.Meanwhile, preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
5.On a lightly floured cutting board, roll or stretch out dough into a large rectangle of even thickness, at least 12″ X 9″. Evenly cut dough into 12 squares. Place each square in a muffin cup, and press it into the bottom and up along the sides. Bake until golden brown, 10 – 12 minutes.
6.Let cool completely, about 15 minutes.
7.Divide blueberry mixture among the dough cups.
HG Alternative:If you can’t find the Recipe Creations dough, go for Pillsbury Reduced Fat Crescent roll dough. (The products are nearly identical.) Then firmly pinch/seal up the perforations for a seamless sheet.
Nutritional information:⅙ of recipe (2 mini pies): 167 calories, 5g fat, 349mg sodium, 28g carbs, 1.5g fiber, 12g sugars, 2.5g protein
source: people.com
