When I think of Summer I think of fresh fruit, ice cream, swimming to cool off, and yummy pie. Today I was at the North Carolina State Farmer’s Market in Raleigh and low and behold it’s already getting into blueberry season! Blueberries are one of my favorite fruits and it made me miss my blueberry bushes my husband and I planted at our house in Virginia before we moved.
Blueberries aren’t just tasty, but they are good for you too!! One of my favorite ways to eat them is in my grandmother’s (aka “DaGa”) fruit cream pie. Although her original recipe is for Raspberry Cream Pie, I adapted it for blueberries and made it into a healthier, bite-size version that can satisfy your sweet tooth! You can let your cooking imagination run wild – it can be made with chopped bananas, peaches, strawberries, or your other favorite fruits. Here’s the recipe for this tasty delight!
For the Petite Blueberry Cream Pies you will need:
- 1 can (1 1/3 cups) Eagle Brand fat-free sweetened condensed milk
- 1/4 cup lemon juice
- 1 1/2 cups washed fresh blueberries
- 4 packages of phyllo cups (found in the frozen food section)
- 1 tub of whipped cream (I used fat-free Cool Whip)
At Last! Transfer the pies to your favorite platter 10-15 minutes before serving. Then enjoy your friends’ compliments on how much of an amazing cook you are!