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Tuesday, January 15, 2013

Blueberry Cream Pie

Gina's Weight Watcher Recipes
  • 9 inch ready made reduced fat graham cracker crust
  • 8 oz fat free Cool Whip
  • 2 cups fresh blueberries
  • 2 (5.3 oz) fat free blueberry yogurt
Combine Cool Whip, berries and yogurt in a bowl. Pour into pie crust and chill in the refrigerator at least one hour. Keep refrigerated until serving.

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