Blueberry Yogurt Pie
Ingredients:
Your favorite 8-9" pie crust, baked and cooled
Filling ingredients:
1 1/3 cups fruit-sweetened blueberry yogurt (2 6-ounce cartons)
2 Tablespoons fruit-sweetened blueberry syrup or jam
2 tsp Splenda - optional
1/4 cup fat free whipping cream
2 cups fresh, rinsed and drained blueberries
Directions:
Blend blueberry syrup and Splenda into yogurt. In another bowl, beat whipping cream until stiff. Fold whipped cream and blueberries into yogurt. Spoon yogurt filling into pie crust. Place in freezer for 2 hours. Keep chilled in refrigerator for 30 to 60 minutes before serving.