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Lemon Cream Cheese Pie with Blueberries

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Submitted by sternfish

YIELD

1 Pie

PREP

30 min

COOK

0 min

READY

4 hrs

Ingredients

8 231.2
OUNCES ML/G CREAM CHEESE (NONFAT)
at room temp
14 404.6
½ 118
CUP ML LEMON JUICE
fresh
1 5
TEASPOON ML LEMON ZEST
grated, fresh, optional
1 5
TEASPOON ML VANILLA EXTRACT
1 1
EACH EACH PIE SHELL (9 INCH)
graham cracker crumb, prepared, (shortbread or choc wafer)
1 473
PINT ML BLUEBERRIES
fresh, cleaned *

Directions

Variations: fresh strawberries, blackberries or raspberries.

Recipe: Beat the cream cheese until fluffy.

Continue to beat as you slowly pour the condensed milk into the cream cheese.

Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.

Purée ⅓ cup blueberries or other fruit. Drizzle on top of prepared pie.

Run a knife throughout the pie to create a swirled effect.

Refrigerate for 3 to 4 hours.

Top with remaining blueberries or other fruit.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 226 44% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 509mg 21%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 2%
Sugars g
Protein 19g
Vitamin A 11% Vitamin C 24%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 
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