Blueberry Cream Cheese Pie

Weight Loss Dessert

Blueberry Cream Cheese Pie

Blueberry Cream Cheese Pie



1 8 oz package cream cheese, softened
½C xylitol
1 egg
½t vanilla extract


3 C frozen blueberries, thawed
½C xylitol
2 T cornstarch mixed with 2 tablespoons water
½ t grated lemon zest
2 t lemon juice

Optional Topping: Whipped cream

Method: Beat cream cheese, gradually add xylitol. Briefly beat in egg and vanilla. Pour filling into prepared graham cracker crust and bake in preheated 350°F oven for 15 minutes. Cover top edge of crust with pie ring before baking to prevent overbrowning of crust. Remove pie from oven, and cool for 30 minutes at room temperature, then refrigerate. Stir together all topping ingredients in medium saucepan. Cook over medium low heat for 5-10 minutes, stirring frequently, or until topping has thickened to the consistency of canned pie filling. Transfer to a bowl and refrigerate until cool. Spoon topping over pie and refrigerate several hours before serving. Top with whipped cream, if desired.

Read: Rasberry Cream Pie

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