SPLENDA
Baked Cranberries Buffet Kumquat Marmalade
Baked Cranberries Kumquat Orange
Banana Sorbet Limoncello
Blueberry Sorbet Mint Apple Jelly
Candied Carrots Sugar Free Mint Sauce
Cantelope Sorbet Splenda Measurements
Cole Slaw Sugar Free Blueberry Pie


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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Food Protection Manager Certification Examination Exp. 9/14/2015