Blueberry Yogurt Pie - cooking recipe

Ingredients

2 c. plain nonfat yogurt
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
1/2 tsp. finely grated lemon rind
1 (9-inch) graham cracker pie shell
1 pt. fresh blueberries or 1 (12 oz.) pkg. frozen unsweetened blueberries (unthawed)
1/4 c. red currant jelly

Preparation

Combine the yogurt, pudding mix (the powder only) and lemon rind in a small bowl. Chill, uncovered, in the refrigerator for 5 minutes. Spoon the mixtures into the pie shell, then arrange the blueberries on top. Warm the jelly in a small heavy saucepan over low heat, stirring often until melted, 2 minutes. Brush over the blueberries. Chill the pie, uncovered, in the refrigerator for 1 hour or until firm. Serves 8.