Blueberry Pie

(courtesy of hungrygirl.com)

Serving size: 1 slice (1/8 of pie);  Points Plus: 3

Calories: 120    Fat: 3.5g    Sodium:  168mg   

Carbs: 25g   Fiber: 5.5   Sugar: 8.5g   Protein: 1.5g

Ingredients

Pie Crust:

• 1 cup Fiber One Original bran cereal
• 2 sheets (8 crackers) low-fat graham crackers, broken into pieces
• 3 T. Splenda (granulated)
• 1/4 tsp cinnamon
• 1/4 cup light whipped butter or light buttery spread

Filling:

• 2/3 cup Splenda (granulated)
• 3 T. cornstarch
• 1 tsp. lemon juice
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 4 cups blueberries
• Fat Free Reddi-Whip, optional

Directions:

1. Preheat oven to 350 degrees.  Spray a pie pan with nonstick spray.
2. In a food processor, grind cereal and graham cracker pieces into crumbs.  Transfer to a medium bowl, mix in Splenda and cinnamon.
3. Microwave butter and 2 Tablespoons of water for 30 seconds, or until butter has melted.  Add to crumb mixture and mix thoroughly.  Evenly distribute in pie pan.  (Waxed paper is a great tool to use to press crust into the pie pan.)
4. Bake for 10 minutes.
5. In large, nonstick pot, combine all ingredients except blueberries.  Add 1/2 cup cold water and mix until all ingredients are dissolved.
6. Add blueberries and stir.  Set heat to medium.  Stirring frequently, cook until berries have softened and burst and thickened, 10-12 minutes.
7. Carefully transfer filling to pie pan.  Let pie cool and set, about 1 hour.
8. Refrigerate until chilled, about 1 hour.
9. Slice and ENJOY!!!