Double Blueberry Pies

Double Blueberry Pie I
Ingredients
6 ounces reduced-fat cream cheese
2 tablespoons fat-free milk
1/2 teaspoon lemon extract
1 pastry shell (9 inches), baked
2 tablespoons cornstarch
1/4 cup water
1 tablespoon lemon juice
4 cups fresh or frozen blueberries, divided
Sugar substitute equivalent to 1/2 cup sugar
Directions
In a small bowl, beat the cream cheese, milk and extract until smooth. Spread over the bottom of pastry shell.
In a large saucepan, combine the cornstarch, water and lemon juice until smooth. Mash 2 cups blueberries and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool for 15 minutes.
Stir in sugar substitute. Spoon over cream cheese layer. Top with the remaining blueberries. Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8 servings.
 Note: This recipe was tested with Splenda no-calorie sweetener.

 Double Blueberry Pie II
30 gingersnaps
2 tablespoon(s) sugar, (see step 1)
1/2 cup(s) sugar, (see step 3)
5 tablespoon(s) margarine or butter, melted
2 tablespoon(s) cornstarch
3 pint(s) blueberries
Whipped cream, (optional)
--------------------------------------------------------------------------------
Directions
1.In food processor with knife blade attached or in blender at high speed, blend gingersnaps and 2 tablespoons sugar until fine crumbs form.
2.Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crumbs with melted margarine or butter until moistened. With hand, press mixture onto bottom and up side of pie plate, making a small rim. Bake crust 8 minutes. Cool crust on wire rack.
3.Meanwhile, in 2-quart saucepan, mix cornstarch with 2 tablespoons cold water until blended. Add half the blueberries and 1/2 cup sugar to cornstarch mixture; heat to boiling over medium-high heat, pressing blueberries against side of saucepan with back of spoon. Boil 1 minute, stirring constantly. Remove saucepan from heat; stir in remaining blueberries.
4.Pour blueberry mixture into crust. Cover with plastic wrap and refrigerate until well chilled, about 5 hours. Serve with whipped cream if you like.
Enjoy!