Beths Lemon Blueberry Yogurt Pie

• 9 inches reduced calorie prepared graham cracker crusts
• 28 ounces fage total 2% Greek yogurt (4 - 7oz containers. You can use the 0% fat. It works too)
• 3 cups fresh blueberries
• 4 serving size sugar free instant lemon pudding (1 small box)
• 14 cup Splenda sugar substitute
• 12 teaspoon vanilla extract
• 12 teaspoon lemon extract
• 2 12 ounces sliced almonds

1. Toast almonds in a dry frying pan over med heat.
2. When done set aside.
3. Be careful they dont burn.
4. Mix gently in a med.
5. size bowl the yogurt, pudding, Splenda, vanilla extract, lemon extract and 2 cups blueberries.
6. Spread yogurt mixture evenly into prepared pie crust.
7. Garnish with 1 cup blueberries and almonds on top.
8. Refrigerate until ready to serve.

graham cracker crusts, yogurt, fresh blueberries, sugar, splenda sugar substitute, vanilla, lemon, almonds

Taken from www.food.com/recipe/beth-rsquo-s-lemon-blueberry-yogurt-pie-449062 (may not work)