Directions:
- In a large saucepan, combine the sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool to room temperature.
- Spoon remaining blueberries into the crust; top with cooled blueberry mixture. Cover and refrigerate for 1-2 hours or until chilled. Serve with whipped cream. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 285.9 Kcal (1197 kJ) | ||
| Calories from fat | 71.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 12% | |
|---|---|---|---|
| Cholesterol | 0.93mg | 0% | |
| Sodium | 196.91mg | 8% | |
| Potassium | 114.12mg | 2% | |
| Total Carbs | 52.08g | 17% | |
| Sugars | 30.06g | 120% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 2.59g | 5% | |
| Vitamin C | 9.9mg | 16% | |
| Iron | 0.9mg | 5% | |
| Calcium | 18.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 177.94 Kcal (745 kJ) | ||
| Calories from fat | 44.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.93g | 12% | |
|---|---|---|---|
| Cholesterol | 0.58mg | 0% | |
| Sodium | 122.55mg | 8% | |
| Potassium | 71.02mg | 2% | |
| Total Carbs | 32.41g | 17% | |
| Sugars | 18.71g | 120% | |
| Dietary Fiber | 1.63g | 10% | |
| Protein | 1.61g | 5% | |
| Vitamin C | 6.2mg | 16% | |
| Iron | 0.6mg | 5% | |
| Calcium | 11.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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