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Double Blueberry Pie Recipe

Double Blueberry Pie Recipe

Blueberry lovers are sure to enjoy this mouthwatering deep-dish pie.—Jay Holzworth, Murray, Utah
TOTAL TIME: Prep: 20 min. + chilling YIELD:8 servings

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

  • 1. In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
  • 2. 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.
  • 3. 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 Facts

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.

Wine Pairings

Sweet White Wine

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