1 cup wild blueberry fruit spread
1/4 tsp. ground cinnamon
1½ pints fresh blueberries
1½ tsp. grated lemon zest
1 9-inch prebaked pie shell
¼ cup strawberry fruit spread
6 to 8 large strawberries, hulled and cut vertically into 1/4-inch slices
In a medium saucepan, melt the blueberry spread with the cinnamon over medium heat. Off the heat, mix in the blueberries and lemon zest until the berries are coated. Spoon the berries into the crust.
Melt the strawberry spread in a small pot over medium heat. Mix the strawberries into the melted spread to coat them. Using a fork, arrange the glazed strawberries in a ring on top of the blueberry filling, placing them with the wide against the edge of the crust and the point inward. Form an 8-pointed star in the centre, with 4 slices pointing outward and add 4 smaller ones arranged on top of them. Serve within 1 hour of filling.
Per serving: 310 calories, 3 g saturated fat, 2 g protein, 61 g carbohydrates, 2 g fibre.