1 Pillsbury refrigerated pie crust, softened
6 oz Yoplait Original 99% Fat Free Lemon Burst yogurt
8 oz cream cheese, softened
21 oz blueberry pie filling
1 cup blueberries
Heat oven to 375 degrees.
Unroll the pie crust onto an ungreased large cookie sheet. Fold 1/2 inch of crust edge under, forming a border and pressing to seal the seam.
If desired, flute the edge. Prick crust generously with fork.
Bake 20 to 25 minutes or until golden brown. Cool completely, for about 30 minutes.
In a medium-sized bowl, beat yogurt and cream cheese with an electric mixer on medium speed until blended. Spread evenly over cooled baked crust.
Spread pie filling evenly over the yogurt mixture. Top with blueberries.
Cut into slices and store in the refrigerator until ready to serve.
Sugar: 33g
:
Calcium: 84mg
Calories: 489kcal
Carbohydrates: 65g
Cholesterol: 32mg
Fat: 23g
Fiber: 4g
Iron: 2mg
Potassium: 221mg
Protein: 5g
Saturated Fat: 10g
Sodium: 319mg
Vitamin A: 478IU
Vitamin C: 2mg
