|Blueberries||2 1⁄2 Cup (40 tbs)|
|Fat free egg substitute||1 Cup (16 tbs)|
|Skim milk||2⁄3 Cup (10.67 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Whole wheat flour||1⁄4 Cup (4 tbs)|
|Unbleached flour||1⁄4 Cup (4 tbs)|
Coat a 9" pie plate with no-stick spray.
Add the blueberries.
In a blender, process the eggs, milk, honey, whole-wheat flour, unbleached flour, oil and vanilla until smooth, stopping occasionally to scrape down the sides of the container.
Pour over the blueberries.
Bake at 400° for 25 to 30 minutes, or until puffed and golden.