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Peach Blueberry Pie Recipe
(Serves 8)
1 (8-oz.) package fat-free cream cheese
Sugar substitute to equal 2 Tbsp. sugar
1 tsp. vanilla extract
1 1/2 cups fresh blueberries
1 (6-oz.) purchased butter-flavored pie crust
water
2 cups (4 medium) fresh peeled, sliced peaches
1 (4-serving) package sugar-free vanilla cook and serve pudding mix
1/2 cup reduced-calorie whipped topping
In a medium bowl, stir cream cheese with a spoon until soft. Add sugar substitute and vanilla extract. Mix well to combine. Gently fold in blueberries. Spread mixture evenly into pie crust.
Place 1/4 cup water and peaches in blender. Cover and process on high until mixture is smooth. Add enough water to make 1 1/2 cups liquid.
In a medium saucepan, combine dry pudding mix and blended peach mixture. Mix well to combine. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat.
Place pan on a wire rack and allow to cool for 10 minutes. Spoon pudding mixture evenly over cream cheese mixture. Refrigerate at least two hours.
Cut into eight servings. Top each piece with 1 Tbsp. whipped topping.
Each serving contains:
177 calories, 5 gm fat, 5 gm protein, 28 gm calcium, 325 mg sodium, 2 gm fiber
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