[gardeningartist]

The addition of unsweetened coconut makes this the best crust that I have ever tried since low carbing. I buy mine at the Netrition website where I purchase many of my low carb foods.

I did not have any blueberries so I used frozen raspberries.


The recipe:
CRUST for PIE

1 cup ground almonds (in blender), 4 Tablsp. melted butter, 2 Tablsp. Splenda Brown Sugar, 1/2 cup unsweetened coconut.
Mix altogether and pat into pie pan. Bake 350 for about 15 minutes, until browned, but do not let it burn !
Cool completely then add filling:

FILLING for LEMONADE CHEESECAKE

8 ozs. Philadelphia Cream Cheese ( less fat, no fat, I used 1/3 less fat) softened

1 tsp. Crystal Light Lemonade Drink Mix (I used one of the individual packets that you add to a bottle of water)

2 Tabls. 1/2 and 1/2 or milk (I use Hood calorie countdown milk)

8 ozs Cool Whip, thawed (I used light CW)

Beat cream cheese and lemonade drink mix until blended. Add milk, beat well.
Stir in Cool Whip. Pour into the cold crust. Refrigerate 4 hrs or more. When serving top with Blueberry Sauce.

BLUEBERRY SAUCE

1/2 pint fresh blueberries, 2 Tablsp Splenda (bulk) 2 tsp. fresh lemon juice.
Cook over medium heat until berries give up their juice and become soft.
Mix 1/2 tsp. cornstarch and 2 Tablsp. water to make paste.
Pour this into blueberries and stir constantly for 1 minute. Should look like blueberry preserves.

Enjoy!

Gale

[Larry H.]

My mom makes the filling part of this often and its a real treat. She keeps it frozen till just before serving to keep it firm. I would be interested in trying the crust as that is the only down fall, I usually scrape the filling off the graham cracker crust.

[genie86333]

Ooh...sounds good. I bet it would also go well with the pecan crust MCS posted (in the Key Lime recipe post.)

I never thought of using Crystal Lite for something like this. I wonder how it would taste with the pink lemonade flavor...I've got some of that at home.

[DannyK]

Sounds delicious..... I think this will be my contribution to the "family gathering" this coming Turkey Day. Thanks for the recipe!