Blueberry Icebox Pie

Happy July 4th, 2011

Last year it was Berry Pie’s for dessert. This year we are watching are middle so I will be making the “Light Pie”.

The trick: Fake a little fat.

Serves 10

INGREDIENTS

Vegetable-oil cooking spray

1 1/2 cups finely ground reduced-fat graham cracker crumbs

4 teaspoons light (reduced-fat) butter, melted

2 cups fresh blueberries (or frozen and thawed)

2 tablespoons fresh lemon juice

2 teaspoons powdered unflavored gelatin

8 oz reduced-fat cream cheese

8 oz fat-free cream cheese

14 oz fat-free sweetened condensed milk

Several fresh mint leaves

PREPARATION

Preheat oven to 350°F. Lightly coat a 9″ springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.

THE SKINNY

313 calories per serving, 5.9 g fat (3.5 g saturated), 52.3 g carbs, 1.8 g fiber, 11.4 g protein

Ciao!

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