Lemon Cream Cheese Pie With Blueberries |
Course : Pies
Serves: 6 |
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Ingredients:
8 ounces nonfat cream cheese -- at room temperature |
14 ounces nonfat sweetened condensed milk -- canned |
1/2 cup fresh lemon juice |
1 teaspoon grated lemon rind -- fresh, optional |
1 teaspoon vanilla extract |
1 crust pie crust -- graham cracker crumb, prepared 8-inch (shortbread or choc wafer) |
1 pint fresh blueberries -- cleaned |
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Preparation / Directions:
Variations: fresh strawberries, blackberries or raspberries.
Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.
Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours. Top with remaining blueberries or other fruit. Makes 6 servings.
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Nutritional Information:
204 Calories (kcal); 9g Total Fat; (38% calories from fat); 8g Protein; 24g Carbohydrate; 3mg Cholesterol; 404mg Sodium |
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