BLUEBERRIES 'N' CREAM PIE

Blueberries 'n' Cream Pie image

After taking one bite of this appealing pie, friends always ask for the recipe. It's especially good served warm. You can substitute peaches for the berries with equally fantastic results.&Mdash;Roger Meyers of Chambersburg, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 8 servings.

Number Of Ingredients 13

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
TOPPING:
2 teaspoons sugar
1/8 teaspoon ground cinnamon

Steps:

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., In a large bowl, beat the cream cheese, sugar and remaining milk until smooth. Spread over blueberries to within 1 in. of berry edge. , 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.

Nutrition Facts : Calories 249 calories, Fat 12g fat (7g saturated fat), Cholesterol 60mg cholesterol, Sodium 302mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 1g fiber), Protein 6g protein.