All-Season Crustless Fruit Pie

All-Season Crustless Fruit Pie

Fact: Cinnamon and berries baking in the oven is one of the best smells ever!

8 servings (about 3⁄4 cup)

A warm berry pie is always in season. By using frozen berries you can enjoy this sweet treat anytime. Quick-cooking tapioca thickens the berries. A no-fuss sour cream and breadcrumb mixture creates a simple topping, making this recipe perfect for even a novice chef.

Did you know? Pastry flour has a finer texture than all-purpose flour, giving baked goods a softer crumb. Use whole wheat for a higher fiber content and slightly nuttier flavor.

Ingredients
Nutrition

All-Season Crustless Fruit Pie

1 pound bag frozen berries (Do not thaw.)
1⁄4 cup water
3 tablespoons plain dry breadcrumbs
1⁄4 cup Splenda, divided (use to taste)
1 teaspoon cinnamon
2 tablespoons quick-cooking tapioca
1 cup light sour cream
1⁄4 cup whole wheat pastry flour
1⁄4 teaspoon salt

Calories	94	Total Fat	3 g
Saturated Fat	2 g	Monounsaturated Fat	1 g
Polyunsaturated Fat	.3 g	Trans Fat	0 g
Cholesterol	10 mg	Sodium	116 mg
Potassium	164 mg	Total Carbohydrate	15 g
Dietary Fiber	2 g	Sugars	4 g
Protein	2 g

Directions

1. Preheat oven to 375°. Arrange berries evenly on an 8-inch pie plate and sprinkle water over the berries.

2. In a small bowl, combine breadcrumbs, 1 tablespoon Splenda and cinnamon. Sprinkle half of the bread crumb mixture and the tapioca over the berries.

3. In a small bowl, mix the sour cream, the remaining Splenda, flour and salt. Spread over the bread crumb layer.

4. Sprinkle remaining bread crumb mixture over the top. Bake for 35 minutes. Serve warm.