Thursday, April 22, 2010

Extraordinary Blueberry Pie!

(4 oz.) cream cheese, 1 (9") baked pastry shell or 1 (9") graham cracker shell, 4 cups fresh blueberries, 3/4 cup water, 3/4 cup sugar or Splenda, 2 T. cornstarch, 2 T. fresh lemon juice.

Bake pastry shell and cool. Soften cream cheese and gently spread on bottom and up sides of pie shell.

Fill shell with 3 cups of blueberries.

To remaining 1 cup blueberries add 3/4 cup water in a saucepan. Bring to a boil and simmer 2 minutes mashing blueberries.

Combine sugar or Splenda and cornstarch; gradually add to cooked blueberries. Cook stirring constantly until thickened.

Cool slightly; add lemon juice. Pour over fresh blueberries evenly and chill in frig to firm at least 4 hours or overnight.

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