It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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.
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nutrition data
180 calories, 9 grams fat, 22 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
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.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
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.