3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1/4 cup water
4 cups fresh blueberries, divided
1 graham cracker crust (9 inches)
Whipped cream Optional
1. In a large saucepan, combine sugar, cornstarch and salt. Gradually add water, stirring until smooth. Stir in 2 cups of blueberries. Bring to a boil; cook and stir until thickened, 1 to 2 minutes. Remove from heat; cool to room temperature.
2. Gently stir remaining blueberries into cooled blueberry mixture. Spoon into crust. Refrigerate, covered, until chilled, 1 to 2 hours. Serve with whipped cream, if desired.
Prize Winning Recipe
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 8 servings.
1 piece (calculated without whipped cream): 230 calories, 6g fat (1g saturated fat), 0 cholesterol, 159mg sodium, 46g carbohydrate (35g sugars, 2g fiber), 1g protein.