Recipes Included On This Page Fat-reduced Custard Sauce Fresh Blueberry Pie Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fat-reduced Custard Sauce Recipe By : Cook's Magazine June 1990 Serving Size : 8 Preparation Time :0:45 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups low-fat milk 1 vanilla bean -- split lengthwise 2 strips orange zest -- 2 1/2 by 1-inch each 2 eggs 1/3 cup granulated sugar Bring milk, vanilla bean, and orange zest to simmer in a medium non-reactive saucepan; simmer to blend flavors, about 5 minutes. Beat eggs and sugar in a medium non-reactive bowl until pale yellow. Strain hot milk mixture; discard vanilla bean and orange zest. Gradually beat hot milk into the egg mixture; return this sauce mixture to saucepan. Cook over low heat, stirring constantly until sauce coats the back of a spoon, about 10 minutes. Strain sauce through a fine sieve into a non-reactive bowl. Put a sheet of plastic wrap directly on the surface of the sauce to prevent a skin from forming; cool sauce to room temperature. (Can be covered and refrigerated overnight.) NOTES : Dessert sauce enlivened by orange zest. Contributed to the FareShare Gazette by Robin; 19 October 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 50 Calories; 1g Fat (19.5% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 14mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Fresh Blueberry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 7-10 Oct 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry for a double crust pie 5 cups fresh Blueberries or 1 20 oz. package frozen Blueberries, thawed * 3/4 cup Sugar 1/4 cup Flour * -- (1/4 to 1/3) 1 tsp. fresh Lemon Juice 1 Tbsp. Butter Line a 9" pie plate with bottom pastry crust. Poke all over with fork tines. In a mixing bowl, combine blueberries and remaining ingredients except butter. Turn blueberry filling into prepared bottom pastry crust. Dot all over with butter. Roll out second piece of pastry and lay over top of filling and dish. Fold top edge of crust under bottom edge of crust and flute edges. Cut 2 or 3 slits in top of pie for vents. Cover top of pie with piece of foil with 3" diameter hole cut out of center. Place on center rack position in preheated 375 degree oven about 70 minutes or until crust is golden brown and fruit syrup is starting to bubble up out of vent holes. *If using frozen blueberries, increase flour to 1/3 cup or a touch more. Serves: 6 to 8 Contributed to the FareShare Gazette by Patty 03 October 2004 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 85 Calories; 1g Fat (14.7% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 15mg Sodium. Exchanges: 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates.

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