Ingredients
- 2 graham cracker sq
- 1 1/4 granulated sweetener
- 1/4 blueberries
- 65 gr raspberries
- 38 gr strawberries (halved)
- 10 ml water
- 9 gr diet stick margarine melted
- 5 gr cornstarch
Preheat oven to 350`F. combine blueberries, raspberries and strawberries in a small bowl. Combine quarter cup granulated sweetener, cornstarch and water; add to berries and mix well. Place in 6-oz custard cup. Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener. Sprinkle on top of berry mixture. Place mini-pie on baking sheet and bake at 350` for 25 to 30 minutes or until filling is bubbling. Serve warm. MICROWAVE DIRECTIONS: Combine berries in a 2-cup glass measuring cup. Combine quarter cup sweetener, cornstarch and water; add to berries and mix well. Cover with microwavable plastic wrap; vent one corner. Cook at high for 0.083333333333333 minutes or until mixture is thickened; stir once. Pour into a 6-ounce custard cup. Combine graham cracker crumbs with margarine and 1 teaspoon granulated sweetener. *Use fresh or frozen unsweetened berries.
