Recipe: Blueberry Cream Pie

I ran across this recipe and happened to have all of the ingredients on hand so I made it right away. It's super light and so easy to make that a toddler (or even Tony) could do it! I made it while my sister was in town and it got both her and Tony's seal of approval.

You can make this with raspberries, strawberries, blackberries or anything else you can come up with by simply substituting the blueberry yogurt for another flavor to match your fresh fruit.

Photo and Recipe from Gina's Recipes

(forgot to take my own photo!)

Blueberry Cream Pie
9-inch ready made reduced fat graham cracker pie crust
8 oz fat free cool whip
2 cups fresh blueberries
2 (5.3 oz) containers fat free blueberry yogurt

Combine cool whip, berries, and yogurt into a bowl. Pour into pie crust and chill in the refrigerator at least 1 hour (or freeze). Garnish top with extra blueberries and keep chilled until serving. YIELD: 8 Servings

Per serving: 196 calories

Original Collector: Me

Tuesday, July 14, 2009