Serves: 8
Total Calories: 65

4 cups fresh or frozen blueberries
4 tablespoons quick tapioca
2 tablespoons date sugar (optional)
3/4 teaspoon powdered stevia extract
1 tablespoon lemon juice
1 tablespoon butter

• Prepare a double crust, like the one in the Deep Dish Apple Pie recipe. The top crust may be whole or latticed.
• Preheat the oven to 450°F.
• If using frozen berries, take them out to thaw before making the crust. They just have to be thawed enough so they’re not clumped together.
• In a bowl, mix the berries with the rest of the ingredients except the butter. Let the berry mixture set for 15 minutes.
• Place the berries in the unbaked pie shell. Dot the top with pieces of butter. Roll out the top crust. Cut for a latticed top or use whole with vents. Flute the edge.
• Bake at 450°F for 10 minutes. Reduce the heat to 350°F, and bake for 45 minutes to 1 hour until golden brown.

Nutritional Facts:

Serves: 8
Total Calories: 65
Calories from Fat: 13

More Recipes from the Stevia Cookbook:
Flan
Banana Coconut Custard
Crepes
Banana Date Pudding
Vanilla Pudding
Chocolate Pudding
Carob Pudding
Sweet Potato Rice Pudding
Creamy Baked Rice Pudding
Tapioca Pudding
Tapioca Berry Pudding
Coconut Banana Cream Pie
Pear Custard Pie
Strawberry Cream Pie
Blackberry Cream Pie
Tofu Pumpkin Pie
Traditional Pumpkin Pie
Deep Dish Apple Pie
Lemon Meringue Pie
Apple Crisp
Blueberry Pie
Peach Crumble