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According to Us

One Husband, One Wife, Five Children and Everything in Between

Summer is the best time for my favorite fruits.

Peaches and Blueberries.

There is nothing like sweet peach juice dripping down your arm with each delectable bite. To celebrate these summer eats I thought I would share two simple and cool desserts to enjoy. I was first introduced to Lemon-Blueberry pie when we lived in rural North Carolina. My grandparents had a peach orchard when I was a little girl growing up in Colorado. Not only are these great desserts, but they bring back many fond memories.

Blueberry-Lemon Pie

Ingredients:

2-3 large lemons,

1 package fresh blueberries,

1 8 oz. cream cheese, softened,

1 can sweetened-condensed milk (not evaporated milk),

1 container of froze cool-whip, thawed

1 graham cracker pie crust

**I used all non-fat items when possible and lite cool-whip**

1. Zest one lemon, and juice to make about 1/2 cup lemon juice.

2. Using a whisk, whip together the lemon juice, cream cheese, and milk.

3. Fold in blueberries and cool-whip.

4. Pour mixture into crust and cover

5. Place in fridge at least four hours before serving.

**If you wanted to save a little more calories, you could pour the mixture into individual custard cups**
Dreamy Peach Pie
ingredients:
6 medium peaches, peeled and sliced
1 cup cold skim milk
1 package (3.4 oz.) vanilla instant pudding and pie filling
1 container fat-free whipped topping, thawed
1/2 teaspoon ground cinnamon
1 graham cracker crust
1. Whisk together in a bowl the pudding with milk. Stir until mixture begins to thicken.
2. Fold in whipped topping.
3. Spread about 1/3 of the mixture into the bottom of pie crust.
4. Top with half of the peaches and cinnamon.
5. Repeat with pudding layer and peaches, ending with a layer of pudding mixture.
6. Chill at least 4 hours before serving
So simple, yet so delicious. Enjoy!
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