These Blueberry Pie Shooters makes a great summer dessert. Perfectly portioned to help you stay on track with calories or smartpoints.
The pie crust needs to be cooked first and can be done in the oven or large frying pan if you don’t want to turn on your oven. While the bottom crust may get soft while sitting, the top crust gives that crunch. If using fresh berries, add some water to help berries cook. Can be served warm or chilled. Enjoy!
Ingriedients
- 1 Pillsbury Pie crust
- 2 cups frozen blueberries
- 3 tbsp confectioners sugar
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- pinch of salt
- 8 spritz whipped cream
Directions
- Bake pie crust in oven on a cookie sheet until done, or cook in a large frying pan flipping to cook both sides, then crumble crust by hand or in a food processor
2. Add frozen berries to a sauce pan on medium low heat, add sugar, nutmeg, cinnamon, and salt. Cook until berries are no longer frozen, breaking some of the berries in between.
3. Turn off heat and let cool for about 10 minutes. While berries are cooling, spoon 1 tbsp pie crumbs into dessert cups. Reserve the rest to spoon on top before serving.
4. Once berries are done cooling, spoon 1 tbsp blueberry pie filling over crust. Chill for 30 minutes or until ready to serve. Save blueberry sauce to drizzle on top when serving.
5. When ready to serve, spoon 2 tsp pie crust on top and a spritz of whipped cream.
Yield: 8 (1 shooter per serving)
Nutrition Info per serving (using myfitnesspal)
Calories: 176, total fat: 8.6 g, total carbs: 25.8 g, protein: 1.7 g
myWW smartpoints per serving (using weightwatchers recipe builder)
Green, blue and purple: 4 smartpoints
