Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Blueberry Yogurt Pie
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- #28649
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
Crust
1/3 cup butter
2 tablespoons sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
Filling
2 eggs
3 tablespoons sugar
1 cup plain yogurt
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 cups blueberries, fresh or frozen
directions
For Crust: Cream butter and sugar, add egg and blend well. Add combined dry ingredients to form a soft dough. With flour dusted fingers, pat the dough into the bottom and sides of a buttered and floured 9 inch pie pan. Refrigerate while preparing filling.
For Filling: Put blueberries in chilled pie shell. Mix filling ingredients and gently pour over blueberries, distributing evenly. Bake at 350 degrees F for 50 - 60 minutes, until crust is brown and custard has set.
added by
nutrition data
180 calories, 9 grams fat, 22 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Beer makes batters better, meat more tender, and sauces more flavorful.
reviews & comments
January 26, 2010
This was good but not as flavorful as I thought it would be. It might be the blueberries, they were fresh but not very sweet. I will try it again.