Ingredients
- 1 pie crust
- 1 blueberries (fresh cleaned)
- 14 ounces nonfat sweetened condensed milk (canned)
- 1/2 cup lemon juice (fresh)
- 8 ounces nonfat cream cheese at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon rind (grated fresh)
Variations: fresh strawberries, blackberries or raspberries.
Recipe: Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.
Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours. Top with remaining blueberries or other fruit. Makes 6 servings.
Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News Busted by Kitchen PATh Per Serving MC 321 cals, 10.2 g fat 28.7% cff
