Blueberry Pie

8 servings
Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.

Ingredients:
1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder
2 tbsp cold water
1 baked Easy Pie Crust (see

My Optimum Health Plan for recipe)
Instructions:
1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Watermelon Breakfast Lasagna

Preparation time: 10 minutes

4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries (or 1 cup of each)
2 cups low-fat vanilla yogurt

Layer 1/2 of corn flakes evenly in bottom of 8x8 serving dish. Mix together watermelon, blueberries and/or strawberries, and yogurt; spoon 1/2 of fruit mixture evenly over corn flakes. Sprinkle half of remaining fruit mixture. Finish with layer of corn flakes.

Serves: 4
1 cup of fruit per serving.

Nutritional information per serving:
calories: 262, total fat: 2g.
saturated fat: 1 g
% calories from fat: 3%
protein 9 g
carbohydrates: 55g
chol: 6mg
fiber: 3g
sodium: 285mg