Blueberries 'n' Cream Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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After taking one bite of this appealing pie, friends always ask for the recipe. It's especially good served warm. You can substitute peaches for the berries with equally fantastic results. #151;Roger Meyers of Chambersburg, Pennsylvania Ingredients:
1/2 cup plus 1 tablespoon fat-free milk, divided |
3 tablespoons butter |
1 egg |
3/4 cup king arthur unbleached all-purpose flour |
1 package (.8 ounces) sugar-free cook-and-serve vanilla pudding mix |
1 teaspoon baking powder |
1/8 teaspoon salt |
2 cups fresh or frozen blueberries, thawed |
1 package (8 ounces) reduced-fat cream cheese |
1/2 cup sugar |
topping: |
2 teaspoons sugar |
1/8 teaspoon ground cinnamon |
Directions:
1. In a large bowl, beat 1/2 cup milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; stir into egg mixture just until moistened. Pour into a 9-in. pie plate coated with cooking spray. Arrange blueberries over batter to within 1/2 in. of edge of plate.
2. In a large bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over blueberries to within 1 in. of berry edge.
3. For topping, combine sugar and cinnamon; sprinkle over the cream cheese mixture. Bake at 350° for 30-35 minutes or until set. Serve warm. Refrigerate leftovers. Yield: 8 servings.
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