Blueberry Cream Cheese Pie
1/2 cup fat free Greek yogurt
1/2 cup turbinado sugar
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.