* Exported from MasterCook *
Blueberry Crumb Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST:
1 1/4 Cups Flour -- divided
5 Tablespoons Water
1 1/4 Teaspoons Lemon Juice
1 1/4 Teaspoons Sugar
3 Tablespoons Plus 2 Teaspoons
Shortening
FILLING:
4 1/2 Cups Fresh or Frozen
Blueberries
1 Cup Reduced Fat Vanilla Yogurt
1/2 Cup Brown Sugar, packed
3 Tablespoons Flour
1 1/2 Teaspoons Vanilla Extract
1/4 Teaspoon Grated Lemon Peel
1/2 Cup Graham Cracker Crumbs
2 Tablespoons Sugar
2 Tablespoons Margarine, melted
In a bowl combine 1/4 cup flour, water and lemon juice. Set aside. In
another bowl, combine the remaining flour and sugar. Cut in the
shortening until crumbly. Mix in the other flour mixture. Using a
piece of plastic wrap, press the dough into a 4" circle. Cover with a
second sheet and roll out to a 12" circle. Freeze for 10 minutes.
Remove plastic wrap and transfer to a pie tin. Flute the edges. Prick
bottom and sides with a fork. Line it with tin foil. Bake at 375° for
8 minutes. Remove foil and bake for 5 minutes longer. Place the
blueberries in the crust. In a bowl mix the yogurt and the next 4
ingredients together. Spread over the blueberries. Combine the
cracker crumbs sugar and butter together in a bowl. Sprinkle over the
pie. Bake for 35-40 minutes.
SERVINGS 8; CALORIES 313; FAT 9 g; PROTEIN 4 g; CARBS 55 g; FIBER 2
g; CHOL 9 mg; SODIUM 164 mg SERVING SIZE= 1/8 of Pie
WW POINTS: 7
Exchanges: 2 starch, 1 1/2 Fruit, 1 1/2 Fat
Lowcaldiner.com
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Per Serving (excluding unknown items): 590 Calories; 2g Fat (2.4%
calories from fat); 16g Protein; 125g Carbohydrate; 5g Dietary Fiber;
0mg Cholesterol; 5mg Sodium. Exchanges: 8 Grain(Starch); 0 Fruit;
1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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