Easy Keto Blueberry Pie - Gluten-Free and Sugar-Free #recipe #lowsugar #glutenfree
Recipe:
Meringue Crust
- 1 egg white
- 1/8 tsp cream of tartare
- 1 tbsp sweetener
Bake 350F 8 min
- 1/4 cup blueberry
- 1 tbsp water
- 1 tsp lemon
- 1/4 cup sweetener
Macros for the pie:
38 cal, 0g Fat, 5g Carb, 1g net Carb, 4g Protein
#Keto #glutenfree #recipe
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Vegan Blueberry Pie // Easy, GF, & Refined Sugar Free!
Today I'm going to show you guys how to make an amazingly easy blueberry pie! It's flavorful and healthy, but still reminds me of the pies I used to eat as a kid. Don't forget to vote in the top right corner of your screen for next month's video topic with Jasmine and Chris!
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IN THIS VIDEO
• 3 Ingredient Pie Crust:
• Blueberry Pie:
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Gluten Free Lattice Top Blueberry Pie
In this gluten free blueberry pie, my best ever flaky and buttery gluten free pie crust is filled to the max with juicy blueberries!
Recipe:
Pie crust recipe:
Lattice technique from Gesine Prado's Sugar Glider Kitchen:
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Keto Blueberry Lattice Pie- NEW KETOBAKES BERRY JAM AND PIE FILLING- Sugar-free, Gluten-free, WOW!
Think having Blueberry PIe is a thing of the past? Think again! But is making Keto Berry Pies hard? Not with our mixes!
With our easy Berry Pie Filling mix and ButterFlake Pie Crust Mixes you no longer have to find a recipe and wonder if it's going to be easy, taste good or turn out well! It's failproof! Both the crust and pie filling have easy instructions - using keto pantry staples you probably already have on hand!
This is perfect for your holiday get togethers and will become a family favorite!
Find the full directions here:
How to make a Blueberry Pie Recipe
Ever wondered how to make a blueberry pie recipe? It's actually one of the easier pies to make and comes together in under 90 minutes. I'll show you how to make a delicious homemade flaky crust that compliments the tartness of the blueberries. Serve this up with ice cream and homemade whipped cream and boy oh boy are you good to go!
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How to make a Blueberry Pie Recipe with Ice Cream and Whipped Cream
Prep Time: 50 minutes
Cook Time: 40 minutes
Servings: 9
Author Chef Billy Parisi
Ingredients
For the Crust:
3 cups of Bob’s Red Mill All-Purpose Flour
2 ½ sticks of ice cold unsalted butter
1 tablespoon of sugar
½ teaspoon of sea salt
4 to 6 ounces of ice cold water
For the Filling:
6 cups of rinsed fresh blueberries
juice of 2 lemons
1 teaspoon of cinnamon
1 cup of sugar
¼ cup of Bob’s Red Mill All-Purpose Flour
2 tablespoons of unsalted butter melted
1 tablespoon of turbinado sugar
Instructions
1. Dough: In a food processor, process flour, butter, sugar and salt until the fat is the size of a small pea. At this point slowly drizzle in the cold water until the dough moistens up. Next, sprinkle on some flour to a cutting board or clean surface and place the pie dough on the floured surface. Form, do not over work, two dough balls from the pie dough. Once formed, roll out the dough balls until they are large enough to fill up a 9 pie tin. Stack the dough in between parchment paper on a sheet tray and chill.
2. Lay down one of the rolled out dough balls into the pie tin and set the other aside.
3. Filling: In a large bowl mix together blueberries, lemon juice, cinnamon, sugar, and flour until thoroughly combined. Once mixed place in the pie tin with the dough in it. Cover the pie with the other rolled out dough ball and trip around off any access dough. Crinkle the edges or press with a fork.
4. Brush the top of the pie with melted butter and evenly sprinkle on the turbinado sugar.
5. To Bake: Bake at 375° for 35-40 minutes or until the pie is browned on top and firm. Once cooked, remove from the heat and let cool completely on a rack.
6. Serve with ice cream, whipped cream and mint.
Easy No Bake Blueberry Cheesecake (with oatmeal crust!)
Easy No Bake Blueberry Cheesecake
Today I'm going to show you how to make no bake cheesecake.
This blueberry cheesecake is packed with protein and is made without gelatin.
It's lower in calories compared to classic cheesecakes with under 200 calories per slice.
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This is why you'll love this no bake cheesecake:
It's so light and creamy!
So easy to make!
It's packed with protein! (because of the cottage cheese)
Lower in calories! (under 200 calories per slice)
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NO BAKE BLUEBERRY CHEESECAKE RECIPE
Ingredients:
Crust:
1/2 cup quick cooking oats (45g)
1/4 cup ground oats (25g)
1/2 cup ground walnuts (65g)
1.5 tbsp melted butter
1.5 tbsp honey
1.5 tbsp water
Filling:
2 cups cottage cheese (450g)
1 cup heavy cream (240ml)
1/4 cup honey (85g)
1 tsp vanilla extract
1 tbsp lemon juice
Blueberry topping:
1 cup frozen blueberries (120g)
1 tbsp honey
1 tbsp lemon juice
1 tbsp + 1 tsp chia seeds
1/4 cup water
NUTRITIONAL INFO (sliced in 12 equal squares):
179 calories, fat 9.7g, carb 16.5g, protein 7.7g
Preparation:
1. For the crust, in a large bowl add quick cooking oats,
ground oats, ground walnuts, melted butter, honey
and water.
2. Mix with a fork, until the mixture starts to come
together and it’s crumbly.
3. Press the crust into the cheesecake pan (I use 8-inch
or 20cm springform pan), and let it chill in the fridge.
4. For the filling; in another bowl, add the blended
cottage cheese, honey, vanilla extract and lemon
juice, and mix until smooth.
5. Beat the heavy cream until stiff, fold gently into the
cheese mixture, then pour the filling onto the crust.
Smooth the top, and put in the fridge until you make
the topping.
6. For topping, in a saucepan, add the blueberries,
honey, lemon juice, chia seeds and water, and cook
everything for about 5 minutes.
7. Let it cool to room temperature, then pour over the
cheesecake. Chill for 6 hours. Slice and enjoy!
Enjoy!