Easy Lemon Cream Peach Blueberry Pie Recipe | 8 Servings

Lemon Cream Peach and Blueberry Pie

Prep Time 15 minutes plus chilling time
Cook Time 5 minutes

YIELD Makes 8 servings

INGREDIENTS

2 cups low-fat (1%) milk 1/4 cup cholesterol-free egg substitute 3 tablespoons cornstarch 1/8 teaspoon salt 7 packets sugar substitute* 3 tablespoons lemon juice 1 teaspoon grated lemon peel 1 teaspoon vanilla 1 (6-ounce) prepared graham cracker crust 1 cup sliced fresh or thawed frozen peaches, cubed 3/4 cup fresh or frozen blueberries, thawed, rinsed and drained *This recipe was tested with sucralose-based sugar substitute packets.

PREPARATION:

1. Combine milk, egg substitute, cornstarch and salt in medium saucepan; whisk until cornstarch is dissolved. Cook over medium heat, stirring constantly, about 5 minutes or until mixture comes to a boil and thickens. Stir in sugar substitute, lemon juice, lemon peel and vanilla. Transfer mixture to medium bowl.
2. Place sheet of plastic wrap on top of filling to prevent skin from forming. Let mixture cool to room temperature. Spoon into crust. Decoratively top with peaches and blueberries. Chill completely before slicing into 8 wedges to serve.

Hint Substitute any of your favorite in-season fruits for the peaches and blueberries. This recipe appears in: Pies & Tarts NUTRITIONAL INFORMATION: Serving Size: 1 pie slice Fiber 1 g Carbohydrate 25 g Cholesterol 3 mg Saturated Fat 2 g Total Fat 6 g Calories from Fat 32 % Calories 168 Protein 4 g Sodium 200 mg DIETARY EXCHANGE: Milk 1/2 Fruit 1/2 Starch 1 Fat 1/2