Blueberries ‘N’ Cream Pie

Name: Blueberries ‘N’ Cream Pie
Ingredients: 1/2 cup plus 1 tablespoon fat-free milk, divided; 3 tablespoons butter; 1 egg; 3/4 cup 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; 2 teaspoons sugar; 1/8 teaspoon ground cinnamon

12 ingredients

3 steps

Ingredients

1/2 cup plus 1 tablespoon fat-free milk, divided
3 tablespoons butter
1 egg
3/4 cup 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
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.