Sugar Free Cream Cheese Blueberry Pie Lots of Free Recipes

Sugar Free Cream Cheese Blueberry Pie

Ingredients:

1 baked 9" pie shell, cooled
4 ounces cream cheese
1 1/4 cups Splenda®
1/2 teaspoon vanilla
4 cups fresh blueberries
1/2 cup apple juice
3 tablespoons corn starch
dash nutmeg
1 tablespoon butter
Cool Whip

Directions:

Cream together cream cheese, 1/4 cup Splenda®, and 1/2 teaspoon vanilla. Spread in the bottom of cooled pie shell and chill. In a small sauce pan, cook and stir 2 cups fresh blueberries and 1/2 cup apple juice until mixture comes to a boil. In a small bowl mix together 1 cup Splenda, 3 tablespoons corn starch, and a dash of nutmeg. Stir cornstarch mixture into boiling blueberry/apple juice mixture and cook for about 2 minutes until clear. Remove from heat and stir in 1 tablespoon of butter. When blueberry mixture is cool, stir in the remaining 2 cups of fresh blueberries and spread over the cream cheese layer in the pie crust. Chill for about 2 hours and serve with a dollop of Cool Whip on top.

Submitted By:

Jean Vik, Nevada Texas