Fresh Low Calorie Blueberry Pie
11 graham crackers or one package plus 2 cracker sheets
3 T. low fat plain or flavored yogurt (use level Tablespoons)
2 T. brown sugar
½ c. shredded coconut
Pinch of salt
5 c. washed, stemmed and dried blueberries
1 heaping T. Ultra Set modified cornstarch
¼ c. sugar
¼ c. fresh squeezed lemon juice
1 t. lemon zest
Preheat oven to 350 F.
In a food processor put coarsely crumbled graham crackers, brown sugar, coconut and salt. Process until finely ground. Add yogurt and pulse until just mixed and beginning to stick together. (Be careful not to process too much after adding the yogurt or you will make a dough and it will be too sticky.)
Firmly press into 9″ pie pan and bake for 5 min. Cool and spoon any type of pie filling into crust.
Mix sugar, lemon zest, lemon juice, and Ultra Set. Stir well to dissolve sugar, then allow to thicken for about 10 min. Place washed and dry blueberries in a mixing bowl. Fold thickened sauce over all and pour into 9″ Graham cracker crust. Serve immediately or refrigerate for up to one day. Top with low calorie whipped topping.