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Blueberry Cream Cheese Pie

Posted Aug 26 2012 12:12pm

I'm quite sure I grocery shop and bake when I am stressed the way some people crave "retail therapy" and shop for shoes. Yesterday after work I innocently stopped by the grocery simply for apples and onions, and ultimately also purchased 3 kinds of beer (a pumpkin ale, an Oktoberfest, and an imperial IPA), portobello mushrooms, smoked almond crackers, butter pecan coffee creamer, apricot mango yogurt, and blueberry frozen yogurt. I should not be allowed to attend the grocery store alone.

It has been a stressful week at work, though - just these past two days we had a patient collapse in the full throes of a seizure in our clinic waiting room, as well as a glitch in our phone system that resulted in every single one of our patients receiving a unwarranted automated call from our office at 5AM. I am sure you can imagine the amount of screaming and cursing my poor staff and I had to face from our abruptly awakened, irate patients all day. In fact, one patient even asked to speak to the manager of the medical center (lucky me) in order to explicitly tell me just exactly which unrepeatable words he levied upon the poor receptionist. He will not be returning to our facility.


Needless to say, buy the time I arrived home on Friday evening I was definitely in the mood for a little baking. This little adaptation of ours from Joann's gorgeous recipe on Eats Well with Others could not have been more perfect. Zach doesn't usually fancy fruit pies, but the one he does request is blueberry, and cheesecake is one of his very favorite deserts, and Joann's incredible creation is the perfect combination of the two classic desserts in lighter style.


Blueberry Cream Cheese Pie
Adapted from Joann's Recipe  8 oz reduced fat cream cheese
1/2 cup fat free Greek yogurt
1/2 cup turbinado sugar
1 egg
1 tsp vanilla extract
1/2 tsp lemon zest
1/4 tsp salt
3 cups blueberries, fresh or frozen (unthawed)
2 T cornstarch
1/4 cup turbinado sugar
1 T lemon juice
1 graham cracker crust
 ~ Preheat the oven to 350 degrees F.
~ Beat the cream cheese until creamy and fluffy.
~ Add the Greek yogurt, sugar, egg, vanilla extract, lemon zest and salt. Mix until combined.
~ Spread evenly over the bottom of the pie crust.
~ In a large bowl, toss together the blueberries, cornstarch, 1/4 cup turbinado sugar, and lemon juice.
~ Drop the berry mix over the top of the cream cheese mixture as evenly as possible.
~ Bake approx 50 minutes - until the top is set. Remove to wire rack to cool for about 2 hours, and refrigerate for 4-6 hours before serving.

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