Fresh Peach-Blueberry Pie from Healthy Exchanges

Note: The original recipe calls for sugar free jello & pudding, but I don't use sugar free.

1 graham cracker pie crust
2 cups peeled & sliced fresh peaches (4 medium)
1 1/2 cups fresh blueberries
1 (4 serving) lemon jello (I use peach)
1 (4 serving) Vanilla cook & serve pudding
1 1/2 cups water
1/4 teaspoon ground nutmeg
1/2 cup cool whip Lite

Place sliced peaches in pie crust. Evenly sprinkle blueberries over peaches. In a medium saucepan, combine dry gelatin, dry pudding mix and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in nutmeg. Spoon hot mixture evenly over fruit. Refrigerate at least 2 hours. Cut into 8 pieces. When serving top each piece with 1 tablespoon Cool Whip.

5 gram fat

Fat Free Blueberry Muffins from Faith

I haven't made these yet.

3 cup flour
1 Tbs. baking powder
1/2 cup sugar
3/4 cup brown sugar
1/2 cup mixed berry applesauce
1/2 cup egg substitute
1 cup + 1 Tbsp. fat free blueberry yogurt
1 tsp. vanilla
1 cup frozen blueberries

Preheat oven to 350 degrees. Lightly spray a muffin pan with non fat cooking spray. Combine 2 1/4 cup flour, the baking powder, 1/4 cup sugar, & 1/2 cup brown sugar in a large mixing bowl, and blend well. Add the applesauce, egg substitute, one cup yogurt and vanilla to the flour mixture, & blend well. Fold in the blueberries.

To make topping, combine the remaining flour, sugar , & brown sugar in a small bowl, & mix together. Add the remaining yogurt to this mixture & blend together until crumbly.

Fill muffin cups with blueberry batter. Sprinkle topping over the muffins & bake for 20 - 25 min.

Blueberry Cobbler from Taste of Home

Notes: I haven't tried this yet.

Ingredients

• 4 cups fresh or frozen blueberries, thawed
• 3/4 cup sugar, divided
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 2 teaspoons grated lemon peel
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons cold butter
• 3/4 cup buttermilk

Directions

• In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2-qt. baking dish coated with cooking spray.
• In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
• Bake, uncovered, at 375° for 30-35 minutes or until golden brown. Serve warm. Yield: 8 servings.

Nutrition Facts: 1 serving equals 231 calories, 5 g fat (3 g saturated fat), 12 mg cholesterol, 220 mg sodium, 45 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Blueberry Crumb Topping Muffins

Blueberry Crumb Topping Muffins (from here)

Notes: These are seriously the BEST muffins. They are so so so so sooooo good! Some of the reviews on the recipe said that you can't use frozen blueberries, but I don't think they know what they're talking about! I used ones that I had frozen from the patch last fall. I didn't even thaw them, and they turned out just fine with the same cooking time. I also replaced the flour in the dough with 1/2 cup of wheat flour this time around, and I think I will add more next time and see what it does because I didn't even notice the wheat in this one. The crumb topping is delicious. This recipe made 12 normal cupcake/muffins for me.

Muffin:
1 1/2 cups flour (I used 1 c. white, 1/2 c. wheat but will try more next time)
3/4 c. white sugar
2 tsp. baking powder
1/3 c. vegetable oil
1 egg
1/3 c. milk
1 c. blueberries (I added more than a cup.)

Topping:
1/2 c. white sugar
1/3 c. all-purpose flour
1/4 c. butter, cubed
1 1/2 tsp. ground cinnamon

Preheat oven to 400. Grease muffin pan or muffin liners.

Combine 1 1/2 c. flour, 3/4 c. sugar, salt and baking powder. Place vegetable oil into a 1 c. measuring cup; add the egg and enough milk to fill the cup. Mix with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixure.

To make Crumb Topping: mix together 1/2 c. sugar, 1/3 c. flour, 1/4 c. butter (at room temp or microwaved ~10 seconds), and 1 1/2 tsp. cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven or until done.

Blueberry Zucchini Bread

Blueberry Zucchini Bread

Notes: Soooooo good. I subbed the oil with 3/4 c. apple sauce and 1/4 c. oil, and it was still moist and great!

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (2 cups)

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans. (I use two large loaf pan)
In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans. (or large loaf pans)
Bake 50 minutes in the preheated oven(I baked mine for 1 hour), or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.