Red, White and Blueberry Pie Recipe

Ingredients

• 4 ounces white baking chocolate, chopped
• 8 whole fresh strawberries, halved lengthwise
• 1 reduced-fat graham cracker crust (8 inches)
• 3/4 cup sliced fresh strawberries
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 3/4 cup confectioners' sugar
• 3/4 cup cold fat-free milk
• 1 package (3.3 ounces) instant white chocolate pudding mix
• 1 cup fresh or frozen blueberries
• 1 cup reduced-fat whipped topping

Directions

• In a microwave, melt white chocolate; stir until smooth. Dip the halved strawberries halfway in chocolate; allow excess to drip off. Place cut side down on a waxed paper-lined baking sheet.
• Refrigerate for 15 minutes or until set. Spread the remaining melted chocolate over the bottom and sides of crust. Arrange sliced strawberries in crust.
• In a large bowl, beat cream cheese and confectioners' sugar until smooth. Gradually add milk. Beat in pudding mix on low speed for 2 minutes or until thickened; spread evenly over sliced strawberries.
• Place blueberries in center of pie. Arrange dipped strawberries around the edge. Pipe whipped topping between the strawberries and blueberries. Chill until serving. Yield: 8 servings.

Red, White and Blueberry Pie published in Light & Tasty June/July 2003, p10