Sugar-Free Blueberry Yogurt Pie |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
|
This came from Victoria's Recipes For Gastric Bypass Patients. I have not tried this, just posting for future use. Ingredients:
inch- 9 inch pie shell, baked and cooled |
1 1/3 cups fruit-sweetened blueberry yogurt (2 6-ounce cartons) |
2 tablespoons fruit-sweetened blueberry syrup or 2 tablespoons jam |
1 -3 teaspoon equal sugar substitute, opt (1-3 packets, splenda suggested) |
1/4 cup fat free whipping cream |
2 cups fresh blueberries, rinsed and drained |
Directions:
1. Blend blueberry syrup and Equal® into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
2. Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
|
|