Red White and Blueberry Pie

• 6 ounces reduced-fat cream cheese
• 2 tablespoons nonfat milk
• 12 teaspoon lemon extract
• 1 9 in.baked pastry shell
• 2 tablespoons cornstarch
• 14 cup water
• 1 tablespoon lemon juice
• 2 cups strawberries
• 2 cups blueberries
• 12 cup sugar

1. In a small mixing bowl, beat the cream cheese, milk and extract until smooth; spread onto bottom of pastry shell.
2. In a saucepan, combine the cornstarch, water and lemon juice until smooth.
3. Mash the strawberries and add to the pan.
4. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
5. Remove from the heat; cool for 15 minutes.
6. Stir in sugar.
7. Spoon over cream cheese mixture.
8. Top with blueberries.
9. If using frozen blueberries, do not thaw first.
10. Refrigerate 3 hours or until set.

cream cheese, nonfat milk, lemon, pastry shell, cornstarch, water, lemon juice, strawberries, blueberries, sugar

Taken from www.food.com/recipe/red-white-and-blueberry-pie-190907 (may not work)