Silky Buttermilk Pie With Blueberries

Filling

⅓

cup sugar

3 tablespoons all-purpose flour

½

teaspoon salt

¼

teaspoon ground nutmeg

2 large eggs

1 large egg white

1 can (14 ounces) nonfat sweetened condensed milk

1 cup nonfat buttermilk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 frozen 9-inch deep-dish pie shell

Topping

3 cups fresh blueberries

1/4 cup sugar

½

teaspoon ground cinnamon

Heat the oven to 325 degrees.

For the filling: In a small bowl, stir together the sugar, flour, salt and nutmeg. Set aside.

In a large bowl, whisk together the eggs and egg white. Add the condensed milk, buttermilk, lemon juice and vanilla, whisking thoroughly. Whisk in the reserved sugar mixture. Pour the filling into the pie shell. Bake for about 50 minutes, or until the filling is set and the top is lightly golden. Transfer the pie to a rack to cool until lukewarm, about 20 minutes.

For the topping: In a small saucepan over low, stir 1 cup of the blueberries until they start to become juice, about 2 minutes. Add the sugar and stir until dissolved.

Increase the heat to medium and let the blueberries simmer, stirring occasionally, until they are thickened, about 4 minutes. Remove from the heat and stir in the cinnamon and the remaining 2 cups of blueberries. Set aside to cool until lukewarm, about 15 minutes.

Spread the blueberry mixture over the top of the pie. Serve warm, or cover with plastic wrap lightly coated with nonstick spray and refrigerate.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 370 calories (74 calories from fat), 8 g fat (3 g saturated), 66 g carbohydrate, 1 g fiber, 9 g protein, 57 mg cholesterol, 337 mg sodium.