Blueberry and Strawberry Pie

This simple dessert of sliced strawberries arranged over fresh blueberries in a prebaked pie shell always comes out picture-perfect. The berries mixed with melted fruit spread, which sweetens and glazes them, are ready in mere minutes. Because the fruit is uncooked, it provides maximum health benefits.

(6 servings)

Created by: Dana Jacobi, adapted from 12 Best Foods Cookbook: Over 200 Delicious Recipes Featuring the 12 Healthiest Foods (Rodale Inc., 2005)

• 1 cup wild blueberry fruit spread
• 1/4 teaspoon ground cinnamon
• 1-1/2 pints fresh blueberries
• 1-1/2 teaspoons grated lemon zest
• 1 9-inch prebaked pie shell
• 1/4 cup strawberry fruit spread
• 6 to 8 large strawberries, hulled and cut vertically into 1/4-inch slices

• 1. In a medium saucepan, melt the blueberry spread with the cinnamon over medium heat. Off the heat, mix in the blueberries and lemon zest until the berries are coated. Spoon the berries into the crust.
• 2. Melt the strawberry spread in a small pot over medium heat. Mix the strawberries into the melted spread to coat them. Using a fork, arrange the glazed strawberries in a ring on top of the blueberry filling, placing them with the wide end against the edge of the crust and the point inward. Form an 8-pointed star in the center, with 4 slices pointing outward and add 4 smaller ones arranged on top of them. Serve within 1 hour of filling.

Nutrients per serving:
Calories: 310
Fat: 7g
Carbohydrate: 61g
Protein: 2g
Total dietary fiber: 3g

April 2005

Photographer: Maren Caruso

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