Penelope's Recipe Box

Even with the whipping cream and the sugar, this pie is a healthy alternative to the chocolate cream variety, or double chocolate brownies, or even eating too many crackers with low lactose string cheese. But, if you insist, use Splenda instead of sugar. Graham Cracker Crust for a single crust pie

Blueberry Yogurt Cream Filling

1. 1 envelope unflavored gelatin
2. 3 tbs water
3. 1 cup whipping cream
4. 2 cups whole milk vanilla yogurt
5. ¼ cup granulated sugar
6. 2 cups fresh blueberries

In a small saucepan, sprinkle the gelatin over the water and set aside for a few minutes until opaque

In a large bowl, create an ice bath (cold water and ice cubes)

Cook the opaque gelatin 3-4 minutes, stirring constantly until dissolved

Chill the gelatin, stirring occasionally for 10-15 minutes until it begins to thicken

In a metal bowl, combine ¼ cup of the whipping cream with the thickened gelatin mixture

In a medium bowl, combine the yogurt and sugar, then set the bowl into the ice bath

With an electric mixer, beat the remaining cream into stiff peaks

Gently fold the cream and 1 ¼ cups of blueberries into the chilled yogurt and gelatin mixture

Pour the mixture into the cooled pie crust and place the remaining ¼ cup blueberries over the filling