LIGHT BLUEBERRY PIE FILLING

 

  • Cooking Time:
  • Servings: 5 cups
  • Preparation Time:

Ingredients

  • 4 cups fresh blueberries
  • 1 cup granulated Splenda
  • 1/4 cup lemon juice
  • 4 tablespoons cornstarch
  • 1/2 teaspoon almond extract

Directions

  • Combine berries, sugar and lemon juice in a mixing bowl, stir and let sit for 4 hours, stirring occasionally to dissolve Splenda.
  • Drain off and reserve blueberry syrup.
  • Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup.
  • Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained berries and almond extract.
  • Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags.
  • I use vanilla extract instead of the almond.

Notes

Categories: Filling  Fruit 

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