1-1/2 cup all-purpose flour
5 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup low-fat cream cheese, cut into small pieces
2 tablespoons butter or margarine, diced
3/4 cup plain low-fat yogurt or buttermilk
2-1/2 cups blueberries
Confectioners' sugar for dusting
Preheat the oven to 425 degrees. In a large bowl, mix the flour, 3 tablespoons of sugar, the baking powder, baking soda and salt. Cut in the cream cheese and butter with a pastry blender until the mixture resembles small peas. Mix in the yogurt.
Knead the dough on a lightly floured surface a couple of times. Gently pat into a disk. Transfer to a greased baking sheet. Gently press into a 10-inch round.
Sprinkle 1 tablespoon of sugar over the dough. Top the dough with the berries, pressing them down in a single layer to within 1/2 inch of the border. Sprinkle the remaining 1 tablespoon sugar on top.
Bake for 20 minutes, until crust is golden. Let cool for 10 minutes. Dust with confectioners' sugar; cut into wedges.
Recipe makes 10 servings.
Serving size: 1 slice
Calories: 203; Total Fat: 5g; Saturated Fat: 3g; Sodium: 320mg; Carbohydrates: 35g; Protein: 5g
Brush the bottom of a pie crust with an egg wash prior to baking to keep the fruit from making the crust soggy as it bakes. Sprinkle your top crust with sugar for a tasty, sugary crust.
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