DOUBLE BLUEBERRY PIE

Double Blueberry Pie image

Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie.-Jay Holzworth, Murray, Utah

Provided by Taste of Home

Time 20m

Yield 8 servings.

Number Of Ingredients 9

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

Steps:

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 : Calories 231 calories, Fat 12g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 191mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges