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Blueberry Cream Cheese Pie (LF)

Author/Submitted by: The N/S Flavor Set-Point Weight-Loss Cookbk, RUTH BURKHAR
Servings: 10
Categories: Desserts / Low-Fat/Low-Cal / Pies & Pastries

1    pie shell, pre-baked
1 1/2  cups  lowfat cottage cheese
4  tablespoons  sugar
1    egg
2  cups  fresh blueberries, or frozen
    blueberries, defrosted
3  tb  cornstarch

Preheat oven to 450F. Make the pre-baked pie crust. In the food processor, combine the cottage cheese, 2 Tblspoons of the sugar, and the egg until smooth. Pour into the bottom of the partially baked pie shell, and bake for 10 minutes. Remove from oven, reduce heat to 350F. Cover the pie crust edge with foil to prevent browning. In a bowl stir together the blueberries, remaining 2 tblspoons of sugar, and cornstarch. Let set for 10 minutes. Pour over the cheese mixture, and bake for 25 minutes. Let cool to room temperature, then refrigerate until serving.

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