Red, White and Blueberry Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a wonderful light dessert for a Fourth of July party or other summer get-together. And it's as pretty as it is tasty, says Kimberly McFarland of Tulsa, Oklahoma. Ingredients:
4 ounces white baking chocolate, chopped |
8 whole fresh strawberries, halved lengthwise |
1 reduced-fat graham cracker crust (8 inches) |
3/4 cup sliced fresh strawberries |
1 package (8 ounces) reduced-fat cream cheese, cubed |
3/4 cup confectioners' sugar |
3/4 cup cold fat-free milk |
1 package (3.3 ounces) instant white chocolate pudding mix |
1 cup fresh or frozen blueberries |
1 cup reduced-fat whipped topping |
Directions:
1. In a microwave, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate; allow excess to drip off. Place cut side down on a waxed paper-lined baking sheet.
2. Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.
3. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually add milk. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries.
4. Place blueberries in center of pie. Arrange dipped strawberries around the edge. Pipe whipped topping between the strawberries and blueberries. Chill until serving. Yield: 8 servings.
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