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Double Blueberry Pie

Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie.—Jay Holzworth, Murray, Utah
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    8 servings

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

  • In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
  • 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.
  • Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts
1 piece: 231 calories, 12g fat (6g saturated fat), 21mg cholesterol, 191mg sodium, 28g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

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