** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In covered blender, blend 1 cup of fruit at high speed 30 seconds.
2. In 2 quart saucepan, mix cornstarch and water until smooth.
3. Add mashed fruit, corn syrup, and lemon juice.
4. Stirring constantly, bring to boil over medium heat and boil one minute.
5. Turn into bowl, cover surface with waxed paper.
6. Cool one hour. Fold in remaining fruit. Spread cream onto bottom and sides of pie crust.
7. Fill with fruit mixture. Chill 3 hours or until set.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Strawberry, Blueberries, Corn, Sulfites, Peach, Fructose Malabsorption allergies.
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