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. #151;Roger Meyers of Chambersburg, Pennsylvania
- 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
- 2 teaspoons sugar
- 1/8 teaspoon ground cinnamon
- 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. Yield: 8 servings.
Originally published as Blueberries 'n' Cream Pie in Light & Tasty April/May 2002, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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