BLUEBERRY CRUMB CAKE

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 Exchanges: 2 starch, 1 1/2 Fruit, 1 1/2 Fat

Copyright © Low Cal Diner All Rights Reserved.
Updated 06/18/01