Unpie

When Mopie started the South Beach diet, I stopped making pies for our weekly Amazing Race nights. The absence of pie was very sad, and when she began Phase 2 of South Beach, she informed me that some fruits, such as blueberries were ok. I started thinking about pie and realized that with some modification, a crustless pie would be very good and also South Beach friendly. I don't really measure this stuff, so the amounts are approximations.

Recipe for Unpie

3 cups frozen blueberries
3 Tablespoons Splenda
1 tsp kosher salt (a pinch?)
2 tsp lemon juice (I throw in a splash)
1/4 cup of flour (maybe less) or corn starch
1 tsp cinnamon
A splash of almond extract
1/4 water (if needed)


Dump blueberries into a largish heavy sauce pan. Stir in the dry ingredients, fully coat the blueberries, then add lemon juice and extract. Cook over low heat until blueberries are thawed. I usually throw it into the pan right before I serve dinner and then let it slowly warm up while we're eating. The blueberries will start to release juice as they thaw. If you're using store-bought frozen blueberries, you'll probably need the water, since they seem to be smaller and less juicy than farmer's market berries.

Shortly before serving, turn up the heat and stir, which will thicken the juice into a sauce. If the sauce isn't thick enough, whisk together a few tablespoons of flour with an equal amount of water, then add a little at a time until the sauce is the consistency of pie filling (it solidly coats the back of a spoon).

Serve warm with low carb ice cream.