No Bake Berry Pie


We’re in the midst of a minor heat wave here in Ohio. Today I was craving some berry pie but didn’t want to heat up my kitchen baking a traditional one. I whipped up some quick no-sugar added pie filling in my microwave and spread it in a graham cracker crust. This pie can also be made with sugar. I used stevia that measures cup for cup like sugar. If stevia is used, this pie has just 5 grams of added sugar per slice from the graham cracker crust.

I used frozen mixed berries because I had some on hand. This pie can also be made with all blueberries, raspberries, or blackberries.

This recipe has instructions for the microwave. The pie filling step can also be prepared on the stove top by stirring the mixture over medium until the sauce is transparent and bubbling.

No Bake Berry Pie

8 servings

  • 6 cups fresh or frozen mixed berries
  • 1 cup stevia for baking (the type that measures like sugar; sugar can be used instead in the same amount)
  • 1/4 cup corn starch
  • dash salt
  • 1 t lemon juice
  • 9 in graham cracker pie crust

Toss berries, sweetener, cornstarch, and salt in a large bowl that is microwave safe. Microwave on high for 10 minutes or until transparent and bubbling, stopping every two minutes to stir the mixture. Stir in lemon juice and pour into graham cracker crust. Chill for an hour or until firm enough to slice.

Mixed Berry Sorbet, No Sugar Added

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I used to think that blueberries were the milquetoast of the fruit world, a token bit of wild to justify uninspired pancakes or muffins. My first taste of blueberry sorbet disrupted this boredom. I ordered it because its deep jewel tone seemed so unexpected for this fruit. I think I needed to taste it to make sure it was really just blueberry and not a port wine granita. That blueberry sorbet had a perfect balance of tart and sweet. It was sophisticated yet could have guest starred as a limited Starburst flavor.

Sometime soon I will make a treat in which blueberries are the only fruit, but today I had a frozen blend of mixed berries that sufficed for the task of make a fruit puree (diet) sorbet. This blend had equal parts blueberry, raspberry, and blackberry.

The finished treat made two servings with 80 calories each, 8 grams of fiber, and no added sugar.

Mixed Berry Sorbet

Serves 2

2 cups mixed frozen berries

2 T water

2 packets Stevia (sweetens like 1/4 cup sugar)

Place all ingredients in a blender or food processor and pulse until smooth. Scoop into small bowls and enjoy.

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