Once we got home after dropping the kiddos off we began making our dinner. We cooked up all the corn, made some baby red potatoes & added some of our fresh onion & had our free range chicken breasts. I will be canning the remaining corn. I paged through a recipe book I have & found a blueberries and cream pie & decided to give it a whirl. MAN! It was delish & super easy to make...so I totally have to share the recipe!!
I forgot to take a picture of the pie before digging in...
It's taken from the Taste Of Home's Contest Winning Annual Recipe book from 2007.
Blueberries 'n' Cream Pie
1/2 cup plus 1tbsp fat free milk, divided
3tbsb butter, melted
3/4 cup all-purpose flour
1 package (.8ozs) sugar-free cook-and-serve vanilla pudding mix
1tsp baking powder
1/8 tsp salt
2 cups fresh or frozen blueberries, thawed
1 package (8ozs) reduced-fat cream cheese
1/2 cup sugar
TOPPING:
2tsps sugar
1/8 tsp ground cinnamin
1. In a large mixing bowl, beat 1/2 cup milk, butter & egg. Combine the fluor, pudding mix, baking powder and salt: stir into egg mixtue just until moistened. Pour into a 9 inch pie plate coated with non sitick cooking spray. Arrange blueberries over batter to within 1/2 inch of edge of plate
2. In a large mixing bowl, beat cream cheese, sugar, and remaining milk until smooth. Spread over blueberries to within 1 inch of berry edge. For topping, combine sugar & cinnamin: sprinkle over the cream cheese mixture. Bake at 350 degrees for 30-35 minutes or until set. Serve warm. Refrigerate leftovers (if you have any LOL) Yield: 8 servings
Nutritional facts: 1 piece equals 249 calories, 12 grams fat (7g saturated fat), 60 mg cholesterol, 302 mg sodium, 31g carbohydrate, 1g fiber, 6g protein.
Diabetic Exchanges: 2 fat, 1-1 1/2 starch, 1/2 fruit
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