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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie.Jay Holzworth, Murray, Utah Ingredients:
6 ounces reduced-fat cream cheese |
2 tablespoons fat-free milk |
1/2 teaspoon lemon extract |
1 pastry shell (9 inches), baked |
2 tablespoons cornstarch |
1/4 cup water |
1 tablespoon lemon juice |
4 cups fresh or frozen blueberries, divided |
sugar substitute equivalent to 1/2 cup sugar |
Directions:
1. In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
2. In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
3. Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
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