Double Blueberry Pie

Name: Double Blueberry Pie
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

9 ingredients

3 steps

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.