Blueberry Cream Pie

I came across the recipe for the pie below at a great cooking blog and couldn't resist since we had blueberries that needed to be used up from our Produce Box. Not only is this pie very easy to make, it is very delicious!

Last weekend we made the peach version, using peach yogurt and diced peaches (blotted with a paper towel to remove the extra moisture). Don't be afraid to experiment with this one since I really don't think you can mess it up!

Super Light Blueberry Cream Pie
9 inch ready made reduced fat graham cracker crust
8 oz fat free Cool Whip
2 cups fresh blueberries
2 (6oz) fat free blueberry yogurt

Combine Cool Whip and yogurt in a bowl. Then add blueberries (reserving a few for garnishing). Pour filling into pie crust and chill in the refrigerator at least one hour. Keep refrigerated until serving.

Serves: 8 WW Points: 3.5