(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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