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Blueberry Pie
Source: dLife

Blueberry Pie with walnut crumble topping.

Prep Time: 15 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 10 servings
Amount Per Serving
Calories 125.2
Total Carbs 29.9 g
Dietary Fiber 0.9 g
Sugars 17.1 g
Total Fat 5.4 g
Saturated Fat 1.5 g
Unsaturated Fat 0.8 g
Potassium 31.6 mg
Protein 2.8 g
Sodium 86.9 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1 Other Carbs , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  sweetener (sugar substitute)
0 1/4 cup  sugar
0 1/4 cup  white all purpose flour
0 1/4 cup  liquid egg substitute
0.6667 cup  fat free sour cream
0 1/4 tsp  vanilla extract
0 1/4 tsp  butter flavor extract
2 cup  fresh blueberries
1 each  frozen 9" pie crust
2 tbsp  brown sugar substitute, granulated
2 tbsp  chopped walnuts
1 tbsp  margarine
  1. Preheat the oven to 400 degrees F.
  2. In a large bowl mix together the sugar substitute, granulated sugar, 2 tablespoons of the flour, egg substitute, sour cream, vanilla and butter-flavor extracts. Mix until smooth.
  3. Stir in the blueberries and pour into the piecrust.
  4. Bake on a baking sheet until the filling begins to bubble, about 25 minutes.
  5. In a cup, using a fork, mix together the remaining 2 tablespoons flour, the brown sugar replacement, walnuts, and margarine. Break into fine crumbs and sprinkle over the pie. Bake until the filling is bubbly and the topping is golden brown, about 10 minutes more.

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