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Blueberry
Cream Pie
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4 ounces low-fat cream cheese, from an 8-ounce
package, softened
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1/2 cup low-fat sour cream
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1/4 cup sugar
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1-1/2 cups nondairy whipped topping, from an 8-ounce
container
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1 (8-inch) prepared graham cracker pie crust
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2 cups fresh blueberries, divide
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In
a medium bowl, with an electric mixer, beat
cream cheese, sour cream and sugar until
well blended. Fold in whipped topping. Spoon
half of the mixture into the pie crust;
top with 1 cup of the blueberries. Spread
remaining cheese mixture over the blueberries.
Scatter the remaining 1 cup blueberries
on top. Cover with plastic wrap, refrigerate
until set, about 5 hours.
Yield:
6 servings
Per
portion: 338 calories, 4 g protein, 17 g
fat, 41 g carbohydrate
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