{"id":17583,"date":"2014-09-03T22:09:14","date_gmt":"2014-09-03T22:09:14","guid":{"rendered":""},"modified":"2014-09-05T02:09:03","modified_gmt":"2014-09-05T02:09:03","slug":"Marisa-Sung-s-Delicious-Diabetic-Dessert","status":"publish","type":"post","link":"https:\/\/asiancemagazine.com\/?p=17583","title":{"rendered":"Marisa Sung’s Delicious Diabetic Dessert"},"content":{"rendered":"

Blueberry Granola Crumble Pie<\/strong><\/p>\n

Ingredients:
\n1 package of (16 ounces) frozen organic unsweetened blueberries
\n1\/4 cup of Raw Indian Honey
\n2 tbsp. lemon juice
\n1 1\/2 tbsp. of cornstarch
\n2 tsp. of vanilla
\n1 frozen reduced-fat pie crust
\n1 cup of low-fat low sugar granola<\/p>\n

Steps: <\/strong>
\nPreheat oven to 425 degrees and place baking sheet in oven while preheating
\nToss blueberries, honey, lemon juice, cornstarch and vanilla to coat
\nSpoon blueberry mixture into pie crust; place on heated baking sheet
\nBake for 20 minutes and sprinkle granola evenly over the pie
\nBake for an additional 20 mins. or until pie is bubbly
\nLet the pie stand 4 hours so that the flavors blend
\nServe<\/strong><\/p>\n

Calories 200, Calories from Fat 21%, Total Fat 4g, Saturated Fat 1g, Protein 4g, Carbohydrate 33g, Cholesterol 0mg, Sodium 126mg, Dietary Fiber 4g<\/em><\/strong><\/p>\n

Violet Beauregard turns violet and blows up into a giant blueberry so don’t eat too much pie! \ud83d\ude42<\/strong>
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