Saturday, September 21, 2013

Mini Blueberry Pie

Tomorrow is the official day of fall. Who is ready for some pies?? I AM!
I love fall so much. It is my favorite season. beautiful colorful trees, pumpkin spice latte, hot apple cider, and pie! I have come up with a less-guilt sugar free, fat free, dairy free pie. I hope you make it an enjoy it. Its supper easy, fast, plus its very cute. :) 

Mini blueberry pie (Supper healthy)

1 ½ cup oats
1 ½ ripe bananas
3 tbsp water
½ tsp vanilla
1 tsp baking powder
½ tsp baking soda
2 tbsp shredded coconuts
1 tbsp corn starch
1 cup frozen blue berries (or any berries you like)

In a bowl, mash the banana very well and add the oats, vanilla, water and shredded coconut. Mix till everything is combined. Using a cup cake pan, divide mixture evenly pressing mixture into bottom and up sides of cupcake cups to form the crust. If the mixture is too sticky, moisten your fingers slightly with water to make forming them easier. Bake on 350 for 10-15 minutes. 

In a sauce pan add the blueberries with 2 tbsp water. In a separate bowl add the corn starch with 1 tbsp water and stir very well, and then add to the sauce pan. On a low heat cook the blueberries till it thickens. Add the mixtures to the baked oat crust and let it cool completely before eating. 
I don't think you need to add sugar because the bananas are sweet, so they balance the sourness of the blueberries. 

Yields 11 pies 120 calorie each. Enjoy it -Rosene :) 

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