From Sandi's Recipe File - Blueberry Yogurt Pie

Presents

"Blueberry Yogurt Pie"

Recipe Source:
November 1999 Issue
Reader's Digest

Serving Size: Makes 8 servings

Amount Ingredient

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.

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