SUGAR-FREE BLUEBERRY PIE
Yield: 8 Servings
1 pint fresh blueberries
1/2 cup water
3 tablespoons arrowroot
3 packets Splenda®
1 teaspoon cinnamon
2 pints fresh blueberries
Baked pie crust
| 1. |
Combine 1 pint blueberries with the water in a saucepan. Bring to a boil, stirring. Lower heat to simmer and cook 20 minutes. Cool and strain into another pot. |
| 2. |
Stir in arrowroot and cook over medium heat, stirring constantly, until mixture thickens. Remove from the heat and stir in the Splenda® and cinnamon. |
| 3. |
Cool to room temperature and fold in uncooked blueberries. Remove to the pie crust. |
| 4. |
Refrigerate until very cold or preheat the oven to 350ºF to bake no longer than 10 minutes to serve very hot. |
| 5. |
Accompany with ice cream or a bowl of whipped cream. |
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