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My confession will come as no surprise to my family and close friends – I have a terrible sweet tooth. I’ve never met a dessert too sweet or too rich for my taste buds. I’m someone who would prefer to have dessert first in order to determine how much room is left for the “main” meal. But thankfully, I do not eat dessert and dinner in that order. My mother taught me better than that.

Over the years as I’ve learned to eat more healthfully I’ve found some pretty good recipes for lower fat desserts. It’s especially exciting when they don’t taste like a cardboard version of dessert. So in the spirit of spreading the wealth, I’m going to share one of my favorite summer treats with you. This is so easy to make, you may find, like I did, that it is a fool proof dessert to take to parties.

I knew I was going to share the recipe in this Blog, but unfortunately I did not think to take a photo of it before we dug in. But at least this way you can see what it looks like inside.

My thanks to Cooking Light magazine for this recipe.

Blueberry Crumble Pie

5 cups fresh or frozen blueberries (I only use fresh berries)

1 (9-inch) reduced fat graham cracker crust

¾ cup packed brown sugar

3 tablespoons all-purpose flour

1 ½ teaspoons vanilla extract

¼ teaspoon grated lemon rind

1 (8-ounce) carton of fat free sour cream

¼ cup dry plain bread crumbs

1 tablespoon granulated sugar

1 tablespoon margarine, melted

 

Pre-heat oven to 375 degrees.

Place blueberries in the crust and set aside.

Combine brown sugar, four, vanilla, lemon rind and sour cream; spread over blueberries.

In another bowl combine bread crumbs, granulated sugar and margarine. Sprinkle the mixture over the sour cream mixture.

Bake at 375 for 40 minutes or until set and crumbs are lightly browned.

Cool for one hour on a wire rack.

 

Now of course, it tastes even better with vanilla ice cream (reduced fat of course) or you can eat it plain.

Either way, ENJOY!