Double Blueberry Pie

[Kitchen Witch]

Double Blueberry Pie

Ingredients:
6 oz fat-free cream cheese
2 tablespoons skim milk
1/2 teaspoon lemon extract
4 cups fresh blueberries or frozen, unsweetened
1 tablespoon lemon juice
water
2 tablespoons cornstarch
7 teaspoons aspartame sweetener
1 frozen pie crust,

Instructions:
Put the cream cheese into a mixing bowl. Add the skim milk and lemon extract. With an electric mixer mix until smooth and soft. Distribute the cream cheese mixture onto the bottom of the pie shell. Don't damage the shell as you coat it with the cream cheese. Measure two cups of blueberries and pour them on top of the cream cheese in the pie shell. Mash the remaining berries and put them in the mixture.

Add enough water so the combination of mashed blueberries, lemon juice comes up to 1 1/2 cups. Transfer this mixture to a small saucepan. Add the cornstarch blend. Place the pan over heat and bring to a boil. Stir constantly. Cook for a minute or two or until thick. Set aside to cool. When the mixture is lukewarm, stir in the aspartame. Spoon all and fresh blueberries in the pie crust. Refrigerate for at least 3 hours. Serve with dollops of your choice and topping, if desired.

Nutrition Facts:
Amount Per Serving: Calories 157
Fat 5 g, Cholesterol 4 mg,
Sodium 210 mg,

Quantity:
Makes 8 servings