Wild Blueberry Pie
|9 inch baked pie shell||1|
|Granulated fructose||5 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Wild blueberries||1 Quart|
|Low calorie margarine||1 Teaspoon|
Combine fructose, cornstarch, and salt in heavy nonstick saucepan.
Add water and 1 1/2 cup (375 mL) of the blueberries.
Cook over medium heat until mixture thickens.
Remove from heat and stir in margarine.
Pour remaining 2 1/2 cup (625 mL) of the blueberries into bottom of baked shell.