Red White and Blueberry Pie Recipe

Name: Red White and Blueberry Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces reduced-fat cream cheese; 2 tablespoons nonfat milk; ½ teaspoon lemon extract; 1 9 in.baked pastry shell; 2 tablespoons cornstarch; ¼ cup water; 1 tablespoon lemon juice; 2 cups strawberries; 2 cups blueberries; ½ cup sugar

Servings: persons

6 ounces reduced-fat cream cheese
2 tablespoons nonfat milk
½ teaspoon lemon extract
1 9 in.baked pastry shell
2 tablespoons cornstarch
¼ cup water
1 tablespoon lemon juice
2 cups strawberries
2 cups blueberries
½ cup sugar

1
In a small mixing bowl, beat the cream cheese, milk and extract until smooth; spread onto bottom of pastry shell.
2
In a saucepan, combine the cornstarch, water and lemon juice until smooth.
3
Mash the strawberries and add to the pan.
4
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5
Remove from the heat; cool for 15 minutes.
6
Stir in sugar.
7
Spoon over cream cheese mixture.
8
Top with blueberries.
9
If using frozen blueberries, do not thaw first.
10
Refrigerate 3 hours or until set.

343

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 ounces reduced-fat cream cheese, 2 tablespoons nonfat milk, ½ teaspoon lemon extract, 1 9 in.baked pastry shell, and more.

Yes, Red White and Blueberry Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red White and Blueberry Pie

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