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Print this Recipe    Blueberry Pie

Diabetic, Low-Fat Frozen Blueberry Pudding Pie

1 cup Toasted Wheat Germ
1/4 cup (1/2 stick) margarine
6 packets sugar substitute
1 package (4 serving size) sugar-free vanilla pudding and pie filling
2 cups skim milk
1 cup thawed non-dairy frozen whipped topping
1 cup fresh or frozen blueberries

Heat oven to 375 F. Lightly spray 9-inch pie plate with no-stick
cooking spray. Combine wheat germ, margarine and sugar substitute.
Press firmly onto bottom and sides of prepared pie plate. Bake
about 5 minutes or until golden brown; cool completely on wire
rack. Prepare pudding according to package directions using skim
milk. Fold in whipped topping and blueberries. Pour into crust.
Cover and freeze 6 hours or overnight. Let stand at room temperature
5 to 10 minutes before serving. Makes 10 servings.

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