Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 small graham crackers -- (2 1/2-inch) 16 ounces Philadelphia fat-free cream cheese 3 Tablespoons sugar substitute 1 teaspoon vanilla extract 1 cup Cool Whip Free 1 small Jello sugar-free lemon gelatin -- 4 serv 1 small Jello sugar free vanilla cook and serve pudding mix -- 4 serv 1/2 teaspoon apple pie spice 3/4 cup water 3 cups blueberries, frozen -- thawed, reserve 1/4 cup juice 2 Tablespoons lemon juice
Preheat oven to 350 degrees. evenly arrange graham crackers in a 9 X 13-inch cake pan, breaking as necessary to fit. Bake for 4 minutes. Place dish on a wire rack and allow to cool. Meanwhile in a large bowl, stir cream cheese with a spoon until soft. Add sugar substitute, vanilla extract, and Cool Whip Free. Pour over graham crackers and refrigerate while preparing topping. In a medium saucepan, combine dry gelatin, dry pudding mix, and apple pie spice. Add water, reserved blueberry juice, and lemon juice. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Add blueberries. Mix gently to combine. Continue cooking for about 5 minutes, being careful not to crush blueberries. Place saucepan on a wire rack and allow to cool for 15 minutes. Spread cooled blueberry mixture over cream cheese mixture. Refrigerate for at least 2 hours. Cut into 8 servings.
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