Friday, July 24, 2015

Blueberry Refrigerator Pie

This blueberry-ricotta pie with yogurt and granola topping made a delicious breakfast on  this lazy summer day.  The recipe was inspired by a newspaper version.  It had cream cheese, and since I'm not a cream cheese person, I substituted unflavored gelatin.  That worked just fine.  Next time I'll make it in a small springform pan, so the height will change but not the portion.  My granola recipe was posted last week.  That added more flavor and color to the recipe.

Blueberry Refrigerator Pie

(Serves 8)

Graham Cracker Crust
Pulse in food processor.  Press into bottom of springform pan. 
7 graham crackers
1/2 cup unsweetened applesauce
2 tablespoon Earth Balance Buttery Spread, melted

Cook blueberries over medium heat with buttery spread for 5 minutes.
1 pint of blueberries
1 tablespoon Earth Balance Buttery Spread

Mix sugar and gelatin.  Stir into blueberries.
1/3 cup sugar
1 pack unflavored gelatin

Pour blueberry mixture into food processor.  Add ricotta and lemon.  Pulse until blended.
2 cups part-skim ricotta cheese
1 tablespoon lemon juice
Grated lemon from 1 lemon

Pour into prepared springform pan.  Cool and refriegerate.


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