BLUEBERRY CREAM CHEESE PIE

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LEARN MORE

[{"selector":"#anim-73bfc01c-91d3-4f71-9582-79a2f54ff952","keyframes":{"opacity":[0,1]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] There are some easy tweaks in the recipe to lower the carbohydrates including some different crust options, so this can truly be adjusted to your dietary preference.

INGREDIENTS

[{"selector":"#anim-e7637724-c1e8-4e30-993b-297fb90afbea","keyframes":{"opacity":[0,1]},"delay":200,"duration":2000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] PIE CRUST - Graham cracker crumbs - Granulated sugar - Butter CREAM CHEESE FILLING - Low-fat cream cheese - Greek yogurt - Powdered sugar

INSTRUCTIONS

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Pat crumbs into a 9-inch pie pan pressing firmly on the bottom and up the sides. Put in the refrigerator and let set for one hour.

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In a large bowl beat together cream cheese, yogurt, sugar and vanilla extract. Set a side.

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Swipe Up for The Full Recipe!

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