Blueberry Cream Pie
  • 4 ounces low-fat cream cheese, from an 8-ounce package, softened
  • 1/2 cup low-fat sour cream
  • 1/4 cup sugar
  • 1-1/2 cups nondairy whipped topping, from an 8-ounce container
  • 1 (8-inch) prepared graham cracker pie crust
  • 2 cups fresh blueberries, divide


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