SUGAR-FREE BLUEBERRY YOGURT PIE

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Sugar-Free Blueberry Yogurt Pie image

This came from Victoria's Recipes For Gastric Bypass Patients. I have not tried this, just posting for future use.

Provided by internetnut

Categories     Pie

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 6

inch- 9 inch pie shell, baked and cooled
1 1/3 cups fruit-sweetened blueberry yogurt (2 6-ounce cartons)
2 tablespoons fruit-sweetened blueberry syrup or 2 tablespoons jam
1 -3 teaspoon Equal sugar substitute, opt (1-3 packets, Splenda suggested)
1/4 cup fat free whipping cream
2 cups fresh blueberries, rinsed and drained

Steps:

  • Blend blueberry syrup and Equal® into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
  • Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.

Nutrition Facts : Calories 75.8, Fat 0.6, SaturatedFat 0.3, Cholesterol 1.6, Sodium 28.1, Carbohydrate 16.5, Fiber 0.9, Sugar 12.9, Protein 2.1

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