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Beth’s Lemon Blueberry Yogurt Pie

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“This came from Thinner Times. I have not tried this, just posting for safe keeping.”
READY IN:
15mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Toast almonds in a dry frying pan over med heat. When done set aside. Be careful they don’t burn.
  2. Mix gently in a med. size bowl the yogurt, pudding, Splenda, vanilla extract, lemon extract and 2 cups blueberries.
  3. Spread yogurt mixture evenly into prepared pie crust.
  4. Garnish with 1 cup blueberries and almonds on top. Refrigerate until ready to serve.

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