Red, White & Blueberry Pie

Name: Red, White & Blueberry Pie
Yield: 8 servings
Ingredients: 1/2 package (15 ounces) refrigerated pie crusts (1 crust); 1 quart fresh strawberries, divided; 4 squares (1 ounce each) white chocolate for baking; 1 package (8 ounces) reduced-fat cream cheese (Neufchatêl), softened; 3/4 cup cold milk; 1 package (3.3 ounces) white chocolate instant pudding and pie filling; 1 1/2 cups fresh blueberries; 1 cup thawed, frozen light whipped topping

Ingredients

1/2 package (15 ounces) refrigerated pie crusts (1 crust)
1 quart fresh strawberries, divided
4 squares (1 ounce each) white chocolate for baking
1 package (8 ounces) reduced-fat cream cheese (Neufchatêl), softened
3/4 cup cold milk
1 package (3.3 ounces) white chocolate instant pudding and pie filling
1 1/2 cups fresh blueberries
1 cup thawed, frozen light whipped topping

Directions

Preheat oven to 425°F. Let pie crust stand at room temperature 15 minutes. Gently unfold onto lightly floured surface. Roll to an 11 1/2-inch circle using Baker's Roller®. Place crust in Deep Dish Pie Plate, pressing dough into bottom and up sides. Prick bottom and sides using pastry tool. Bake 10-12 minutes or until golden brown. Cool completely.
Rinse strawberries and pat dry on paper towels. Select eight uniformly sized strawberries for dipping; cut in half through stem ends using Paring Knife. Set aside. Hull and slice remaining strawberries using Egg Slicer Plus®.
Melt white chocolate in Small Micro-Cooker®, uncovered, on HIGH 1 minute, stirring every 10 seconds, until chocolate is melted and smooth. Do not overheat. Dip strawberry halves in melted chocolate; place on a sheet of Parchment Paper, cut side down. Refrigerate 15 minutes or until set.
Using Skinny Scraper, scrape remaining melted chocolate over bottom of prepared pie crust, spreading evenly to coat entire bottom and sides of crust. Layer sliced strawberries over bottom of crust.
Beat cream cheese in Classic Batter Bowl with Stainless Whisk until smooth. Gradually whisk in milk until well blended. Add pudding mix; whisk until mixture begins to thicken. Spread mixture evenly over strawberries using Classic Scraper.
Arrange blueberries evenly over top of pie filling. Attach open star tip to Easy Accent® Decorator and fill with whipped topping. Pipe topping evenly around edge of pie. Place dipped strawberry halves on whipped topping border. Refrigerate until ready to serve. Cut into wedges using Nylon Slice 'N Serve®.

Yield:

8 servings

Nutrients per serving:

Calories 370, Total Fat 20 g, Saturated Fat 11 g, Cholesterol 30 mg, Carbohydrate 44 g, Protein 6 g, Sodium 290 mg, Fiber 2 g

U.S. Diabetic exchanges per serving:

2 starch, 1 fruit, 3 1/2 fat (3 carb, 3 fat)

Cook's Tips:

Strawberries must be very dry before dipping into white chocolate; even a drop of water can cause the chocolate to become grainy.

Vanilla instant pudding and pie filling can be substituted for the white chocolate instant pudding and pie filling, if desired.

Garnish top of the blueberries with lemon zest using Zester/Scorer, if desired.

Rinse and drain blueberries in the small Stainless Mesh Colander, just one of three colanders in the Stainless Mesh Colanders set. While the small colander is perfect for draining tuna, fruits and vegetables, the large colander is great for draining cooked pasta and rinsing salad greens.