Name: Low-calorie blueberry pie
Prep time: 35 min
Total time: 35 min
Yield: 8 servings
Cuisine: Finnish

← Recipes

🫐 Low-calorie blueberry pie

⏱ 35 min 👥 8 servings 📊 — kcal / serving

Baking Low-calorie Low-sugar

This low-calorie blueberry pie came about when I wanted to make a version of the classic coffee-table treat that you can also eat while losing weight, without a huge calorie hit. An ordinary blueberry pie racks up plenty of calories from butter and sugar, and with this recipe (without sugar) the calorie count is roughly halved. Here part of the fat is replaced with fat-free quark, which also adds protein and keeps the pie moist. It has to be said, though, that if you swap the sweetener for the same amount of sugar, the pie tastes considerably better, sweeter and more delicious — and the calories don't actually climb all that much. I recommend trying both versions!

📊 Nutrition

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Select which ingredients to include in the calculation:

🛒 Ingredients (8 servings)

Oat flour85 g (200 ml)

Wheat flour or wholemeal wheat flour65 g (100 ml)

Baking powder4 g (1 tsp)

Quark (fat-free, for the base)100 g

Melted butter or liquid margarine25 g

Erythritol (or sugar, for the base)approx. 25 g (2 tbsp)

Salta pinch (under 1 g)

Quark (fat-free, for the filling)250 g

Egg (medium)1 egg (approx. 55 g)

Erythritol (or sugar, for the filling)approx. 40-45 g (50 ml)

Vanilla sugar4 g (1 tsp)

Blueberries180-240 g (300-400 ml)

👨‍🍳 Instructions

Making the pie base: Start by heating the oven to 200 °C (390 °F). In a bowl, mix the dry ingredients well - oat flour, wheat flour, baking powder, salt and the sweetener (or sugar). Add the quark and the melted butter. Knead the dough smooth by hand. If the dough feels too crumbly, you can add a tablespoon or two of cold water, which improves the consistency considerably.

Press it into the tin: Spray the pie tin with a little tin spray or wipe a little oil over the surface, so the base doesn't stick and burn onto the tin. Press the dough firmly across the bottom of the tin and about 2 cm up the sides. An oat base can be a little sticky, so you can lightly wet your hands with water to make pressing easier (and to save your nerves).

Mix the filling: Whisk together the quark, egg, sweetener (or sugar) and vanilla in a bowl until the mixture is smooth.

Assemble and bake: Spread the blueberries evenly over the pie base. Pour the quark mixture over the blueberries (or you can also gently fold the blueberries into the quark before pouring, or just some of them, to get a purple colour on the surface). Bake on the middle rack for about 25-30 minutes, until the edge has taken on a lovely golden colour and the filling has set and is no longer runny.

RestinCal

🥗 RestinCal

🥗 RestinCal

🫐 Low-calorie blueberry pie