Rating: 4.5 stars
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Fresh seasonal berries lend both vibrant color and taste to this pie, but frozen berries will work, as well.

Bruce Weinstein
Recipe by Cooking Light May 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a bowl; toss with a fork until moist. Press into bottom and up sides of a 9-inch springform pan coated with cooking spray.

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  • Combine 3 cups blackberries and fresh lemon juice in a blender; process until smooth. Strain mixture through a sieve over a bowl; discard solids.

  • Place salt and egg whites in a large bowl; beat with a mixer at high speed until foamy. Combine sugar and 6 tablespoons water in a medium saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Gradually pour the hot sugar syrup into egg white mixture, beating at medium speed, then at high speed, until stiff peaks form. Gently fold in blackberry mixture; pour into prepared crust. Cover; freeze 8 hours or overnight. Let stand 5 minutes at room temperature before serving. Garnish with fresh blackberries and mint, if desired.

Nutrition Facts

166 calories; calories from fat 22%; fat 4.1g; saturated fat 2g; mono fat 1.2g; poly fat 0.6g; protein 2.6g; carbohydrates 30.9g; fiber 2.2g; cholesterol 8mg; iron 0.6mg; sodium 153mg; calcium 18mg.
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