More Great Recipes: Filling | Fruit

Light Blueberry Pie Filling

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Member since 2006

Serves 5 cups | Prep Time | Cook Time


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

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.

Pairs Well With


Um, this did not turn out at ALL! I am wondering if perhaps the cornstarch should have been 4 teaspoons instead of tablespoons OR if there was an amount of liquid accidently left out?

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