Sugar-Free Blueberry Yogurt Pie - cooking recipe

Ingredients

inch- 9 inch pie shell, baked and cooled
filling ingredients
1 1/3 cups fruit-sweetened blueberry yogurt (2 6-ounce cartons)
2 tablespoons fruit-sweetened blueberry syrup or 2 tablespoons jam
1 -3 teaspoon Equal sugar substitute, opt (1-3 packets, Splenda suggested)
1/4 cup fat free whipping cream
2 cups fresh blueberries, rinsed and drained

Preparation

Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.