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Thursday, Sep. 03, 2009

It's possible to get the creamy feel in cream and custard pies without all the fat.

This silky buttermilk pie with blueberries has a creamy, golden custard that's made with fat-free sweetened condensed milk for cream-like smoothness and nonfat buttermilk, which lends its slightly thickened texture and a rich, tangy dairy flavor.

A blend of whole eggs and egg whites give the custard its firmness.

recipe

Silky buttermilk pie with blueberries

For the filling:

1⁄3 cup sugar

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 large eggs

1 large egg white

14-ounce can nonfat sweetened condensed milk

1 cup nonfat buttermilk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 frozen 9-inch deep-dish pie shell

For the topping:

3 cups fresh blueberries

1/4 cup sugar

1/2 teaspoon ground cinnamon

Heat the oven to 325 degrees.

Stir together sugar, flour, salt and nutmeg in a small bowl. Set aside.

In a large bowl, whisk together eggs and egg white. Add condensed milk, buttermilk, lemon juice and vanilla, whisking thoroughly. Whisk in reserved sugar mixture.

Pour filling into pie shell. Bake for about 50 minutes, or until filling is set and the top is lightly golden. Set pie to a rack to cool until lukewarm, about 20 minutes.

Meanwhile, in a small saucepan over low, stir 1 cup of blueberries until they start to become juice, about 2 minutes. Add sugar and stir until dissolved.

Increase heat to medium and let blueberries simmer, stirring occasionally, until thickened, about 4 minutes. Remove from heat and stir in cinnamon and remaining 2 cups of blueberries. Set aside to cool until lukewarm, about 15 minutes.

Spread blueberry mixture over top of the pie. Serve warm, or cover with plastic wrap lightly coated with non-stick spray and refrigerate. Makes 8 servings.

Nutrition information per serving: 370 calories; 74 calories from fat; 8 g. fat (3 g saturated; 0 g. trans fats); 57 mg. cholesterol; 66 g. carbohydrate; 9 g. protein; 1 g. fiber; 337 mg. sodium.