2 cups plain nonfat yogurt
3 1/2 ounce package instant vanilla pudding and pie filling mix
1/2 teaspoon finely grated lemon rind
9 inch graham cracker pie shell
1 pint fresh blueberries or 12 oz frozen, unsweetened, unthawed
1/4 cup red currant jelly
Preparation Instructions:
Combine the yogurt, pudding mix, and lemon rind in a small bowl. Chill, uncovered, in the refrigerator for 5 minutes. Spoon the mixture 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.