RED, WHITE AND BLUE BERRY PIE
To me, this colorful pie is the epitome of summer. Bright blueberries and raspberries sandwich a cream cheese layer in the pie that's quite festive. I can't imagine a holiday party without this tasty treat! -Cindy Zarnstorff, Anchorage, Alaska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, 2 minutes. Stir in gelatin until dissolved. Divide mixture in half. Stir blueberries and lemon juice into one portion; spread over crust. Chill until set. Gently fold raspberries into remaining gelatin mixture; cool to room temperature and set aside., Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped topping; spread over blueberry layer. Refrigerate until filling is set, about 2 hours. , Carefully spread raspberry mixture over cream cheese layer. Chill for at least 4 hours.
Nutrition Facts : Calories 460 calories, Fat 15g fat (9g saturated fat), Cholesterol 21mg cholesterol, Sodium 161mg sodium, Carbohydrate 79g carbohydrate (56g sugars, Fiber 3g fiber), Protein 3g protein.
DAVITA RED,WHITE, AND BLUE PIE
Good 4th of July healthy recipe
Provided by Penny Hall
Categories Pies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Recipe submitted by DaVita dietitian Heather from Missouri. Portions: 8 Serving size: 1/8 pie Ingredients one 8-ounce package reduced fat cream cheese 1/2 cup red raspberry or strawberry preserves (or sugar-free for diabetes) 1 small tub frozen light non-dairy whipped topping, thawed (save out one spoon full for topping decoration) 1 prepared graham cracker crust 1 cup fresh blueberries 1-1/2 cups sliced fresh strawberries or raspberries Preparation 1.To make filling, beat cream cheese and preserves with until smooth with an electric mixer on medium speed. 2.Fold in whipped topping and mix on low speed. 3.Spread filling evenly over the bottom of the graham cracker crust. 4.Arrange blueberries around outer ring of pie. Layer strawberries or raspberries around inner ring of pie. 5.Finish decorating with a dollop of whipped topping in the center. 6.Chill at least 30 minutes before serving. Nutrients per serving Calories: 204 Protein: 3 g Carbohydrate: 29 g Fat: 8 g Cholesterol: 13 mg Sodium: 159 mg Potassium: 116 mg Phosphorus: 45 mg Calcium: 41 mg Fiber: 1.7 g Renal and renal diabetic food choices 1 starch 1 fruit 1/2 non-dairy Carbohydrate choices 2 Helpful hints People with diabetes can use sugar-free or low-sugar preserves to reduce the carbohydrate content of this recipe.
RED, WHITE, AND BLUE CHERRY PIES
Steps:
- Preheat oven to 400 degrees F.
- Prepare pie crust according to package directions. Divide into 6 equal portions, roll into balls and refrigerate covered for at least 1 hour. On a lightly floured surface, roll each into a circle about 1/4-inch thick.
- For Pies:
- Place each of the rolled out circles onto the baking sheet. Divide cherry pie filling into the center of each of the 6 pie crusts and sprinkle each with the pumpkin pie spice. Fold the edges of the pie dough over the cherry pie filling, making sure to leave the center of the pie exposed. Place a few of the reserved blueberries on top of each pie. Brush the sides of the pies with milk and sprinkle with 2 teaspoons of the sugar. Place pies in the oven and bake for 30 minutes, or until crust is golden brown and filling is bubbling. Remove from oven and allow to cool slightly.
- For Blueberry Topping:
- In a medium sauce pan over medium heat, stir together blueberries, sugar, and two tablespoons water. Bring to a boil, reduce heat and simmer for 10 minutes. Turn off the heat and allow to cool to room temperature.
- To serve, place 1 warm pie on 6 plates, top each pie with a scoop of vanilla ice cream and a generous drizzle of the blueberry sauce.
RED, WHITE, AND BLUE PIE
Inspired by my Uncle Wayne, this pie is delightfully simple. Rhubarb and blueberries in a light oil-based crust, topped with vanilla frozen yogurt makes a perfect Fourth of July dessert.
Provided by elisabethanera
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Measure flour and salt into a bowl. Add oil and mix well. Sprinkle water in 1 tablespoon at a time, mixing until dough almost cleans the side of the bowl. Gather dough into your hands and press into a ball. Divide dough in half and flatten each piece into a 1/2-inch thick round. Let rest about 30 minutes.
- Meanwhile, combine sugar, flour, and cinnamon in a bowl to make filling. Fold in rhubarb and blueberries, and sprinkle with lemon juice. Stir filling to combine.
- Roll dough rounds out to the size of the pie pan and place 1 round into the pan for the bottom crust. Pour filling into crust and dot with butter. Cover with remaining dough round and flute edges together to seal. Use a knife to cut 1 or 2 steam holes in the top crust. Place aluminum foil around the edges of the pie to prevent burning.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until crust is golden brown, about 15 minutes more.
Nutrition Facts : Calories 392 calories, Carbohydrate 56.6 g, Cholesterol 7.6 mg, Fat 17.4 g, Fiber 2.4 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 313.6 mg, Sugar 29 g
RED, WHITE AND BLUE SUGAR COOKIE PIE
Dress up a pouch of sugar cookie mix with a few simple ingredients for the easiest (and tastiest) Fourth of July dessert you'll make this year!
Provided by By Annalise Sandberg
Categories Dessert
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 9-inch pie plate with cooking spray.
- In large bowl, stir sugar cookie mix, 1/2 cup softened butter, egg and flour until soft dough forms. Stir in M&M's® and candy sprinkles. Press into pie plate.
- Bake 20 to 25 minutes or until golden brown. Cool 30 minutes.
- In medium bowl, beat powdered sugar, 1/2 cup softened butter, the vanilla and 2 tablespoons of the milk with electric mixer on medium speed about 3 minutes or until smooth and creamy. If needed, add remaining 1 tablespoon milk.
- Place mixture in decorating bag fitted with star tip. Decorate sugar cookie pie as desired. Cut into slices, and serve.
Nutrition Facts : Calories 850, Carbohydrate 120 g, Cholesterol 90 mg, Fat 7 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 88 g, TransFat 1 g
RED, WHITE & BLUE PIE
A lovely multi-berry pie. Perfect for the 4th of July or other patriotic holidays. Adapted from a 1995 issue of Taste of Home. I have not made this yet. Please note - prep time does not include several long chilling times for each level of the pie.
Provided by HeatherFeather
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium saucepan, mix sugar, cornstarch, and water; cook, stirring, until thickened and clear.
- Stir in gelatin powder until dissolved, then divide this mixture into two equal portions.
- Add blueberries and lemon juice to one portion, stirring gently to coat.
- Spread blueberry mixture into the pie pastry, cover, and chill until set.
- Meanwhile, gently fold raspberries into the other portion of sauce and let stand, covered, at room temperature while you continue.
- Beat cream cheese and powdered sugar together until smooth.
- Fold in Cool Whip; spread over the blueberry layer.
- Chill until set, about 2 hours.
- Carefully spread raspberry mixture over the cream cheese layer.
- Cover and chill at least 4 hours.
Nutrition Facts : Calories 403.7, Fat 13.2, SaturatedFat 5.6, Cholesterol 11.1, Sodium 185.8, Carbohydrate 70, Fiber 4.5, Sugar 50.8, Protein 3.9
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