Double Blueberry Pie

• 6 ounces reduced-fat cream cheese
• 2 tablespoons fat-free milk
• 1/2 teaspoon lemon extract
• 1 pastry shell (9 inches), baked
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 tablespoon lemon juice
• 4 cups fresh or frozen blueberries, divided
• Sugar substitute equivalent to 1/2 cup sugar

1. In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
2. In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
3. Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers.

cream cheese, milk, lemon extract, pastry shell, cornstarch, water, lemon juice, blueberries, sugar substitute

Taken from www.tasteofhome.com/recipes/double-blueberry-pie/ (may not work)