Low Fat Blueberry Cream Pie
Per Portion: Not Available
Ingredients:
  • 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, divided

Directions:
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.
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