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Sugar-Free Blueberry Yogurt Pie

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“This came from Victoria's Recipes For Gastric Bypass Patients. I have not tried this, just posting for future use.”
READY IN:
15mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

  • inch- 9 inch pie shell, baked and cooled
  • filling ingredients
  • 1 13 cups fruit-sweetened blueberry yogurt (2 6-ounce cartons)
  • 2 tablespoons fruit-sweetened blueberry syrup or 2 tablespoons jam
  • 1 -3 teaspoon Equal sugar substitute, opt (1-3 packets, Splenda suggested)
  • 14 cup fat free whipping cream
  • 2 cups fresh blueberries, rinsed and drained

Directions

  1. Blend blueberry syrup and Equal® into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
  2. Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.

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