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Double Blueberry Pie Recipe

Double Blueberry Pie Recipe photo by Taste of Home

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

This recipe is:

Healthy

Quick

Diabetic Friendly

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Double Blueberry Pie Recipe

Prep: 20 min. + chilling

Yield: 8 Servings

20 20

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

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. Yield: 8 servings.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: One piece equals 231 calories, 12 g fat (6 g saturated fat), 21 mg cholesterol, 191 mg sodium, 28 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 fruit.

Originally published as Double Blueberry Pie in Light & Tasty August/September 2004, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Double Blueberry Pie

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Reviewed on Jul. 31, 2010 by elenabrant

I love making this pie! It uses less blueberries than a baked pie but has a fantastic fresh taste. Everyone asks me for this recipe!

Reviewed on Mar. 24, 2010 by 1014Tg61

This pie is excellent. Takes a lot of blueberries and takes a little extra effort to make - but it is well worth it. The pie is rated as a favorite by everyone who has tasted it.