NO-BAKE BLUEBERRY PIE Recipe

Serves 6
Pure blueberry flavor with no distractions. That's the best way to describe this quick-to-fix pie filling.

1. Fill baked pie crust with 3 cups blueberries. In a pan, crush remaining 1 cup berries and stir in sugar; cook over medium heat, stirring, until sugar is dissolved.

2. Stir together cornstarch, water and lemon juice; add to berry mixture along with cinnamon. Cook, stirring, until mixture boils and thickens; spoon over berries in pastry shell. Refrigerate at least 1 hour or up to 8 hours. Serve with whipped cream.

Per serving without whipped cream: 299 calories, 3 g protein, 56 g carbohydrates, 9 g fat, 0 mg cholesterol, 201 mg sodium 3 g fiber. Calories from fat: 25 percent