Recipe for Lemon Cream Cheese Pie with Blueberries 
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Yield:
6
Ingredients:
Amount Ingredient
8 oz nonfat cream cheese at room temperature
14 oz nonfat sweetened condensed milk canned
1/2 cup fresh lemon juice
1 tsp grated lemon rind fresh, optional
1 tsp vanilla extract
1 x pie crust, graham cracker crumb prepared 8-inch
(shortbread or choc wafer)
Instructions:
Instructions: Variations: fresh strawberries, blackberries or raspberries.

Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.

Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie.

Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours. Top with remaining blueberries or other fruit.

Makes 6
servings.

Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas"

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