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Add a photoServings: 6
Ingredients
- 8 ounce Cream Cheese, Softened, 1 Pk
- 1/2 c. Dairy Lowfat sour cream
- 1/3 c. Sugar
- 2 x Large eggs, Lg
- 1 x Unbaked 9-inch Pie Shell
- 20 ounce Frzn Blackberries, Thawed Water
- 3 Tbsp. Cornstarch
- 1/2 c. Whipping Cream, Whipped
Directions
- Combine the cream cheese and lowfat sour cream in a bowl, using an electric mixer set at medium speed, till smooth and fluffy. Add in the sugar and Large eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 min or possibly till a knife inserted in the center comes out clean.
- Refrigeratefor at least 1 hour in the refrigerator. Meanwhile, drain the Blackberries, reserving the juice. Add in sufficient water to the juice to make 3/4 c. of juice. Blend the cornstarch and juice together in a 2-qt saucepan. Cook, over medium heat, stirring constantly, till the mix comes to a boil. Cook for 1 minute more. (Mix will be very thick.)
- Remove from the heat and stir in the Blackberries, then cold to room temperature. Fold the whipped cream into the cooled Blackberries and spread the mix over the chilled cream cheese layer. Refrigeratefor an additional 2 to 3 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 377 | |
| Calories from Fat 231 | 61% |
| Total Fat 26.1g | 33% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 169mg | 7% |
| Potassium 249mg | 7% |
| Total Carbs 32.34g | 9% |
| Dietary Fiber 4.8g | 16% |
| Sugars 23.22g | 15% |
| Protein 6.24g | 10% |
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