Family Life

Double Blueberry Pie

6 oz fat free cream cheese 160 g
2 Tablespoon skim milk 30 ml
½ teaspoon lemon extract 3 ml
4 C fresh blueberries or frozen, unsweetened 1 L
1 T lemon juice 15 mL
water
2 T cornstarch 30 mL
7 teaspoons aspartame sweetener 35 mL
1 frozen pie crust, baked 1

Put the cream cheese into a mixing bowl. Add the skim milk and lemon extract. With an electric mixer, whip until smooth and soft. Distribute the cream cheese mixture onto the bottom of the pie shell. Be careful not to damage the shell as you coat it with the cream cheese. Measure two cups 500 mL of blueberries and put them on top of the cream cheese in the pie shell. Mash the remaining berries and put them into a two-cup (500 mL) measure. Add enough water so the combination of mashed blueberries, lemon juice, and water comes up to 1 ½ cup. Transfer this mixture to a small saucepan. Add the cornstarch and stir tot blend. Place the pan over heat and bring to a boil. Stir constantly. Cook for a minute or two until the mixture is thick. Set aside to cool. When the mixture is lukewarm, stir in the aspartame. Spoon the sauce over the fresh dollops of your favorite white topping, if desired.