Blueberry Hill (AKA Low-Fat & Luscious)

With apologies to both Fats Domino and Tennyson, in the spring a young-at-heart woman's fancy turns to ... blueberries. And to blueberry dessert recipes as low in fat and as luscious as possible. Following is one of my family's favorites:

Blueberry Cream Pie

1 Graham Cracker Pie Crust (store-bought works but check fat content)

Mix together in a bowl:

1 14 ounce can Eagle Brand fat-free, sweeted condensed milk
Juice of 2 lemons
1/2 Cup evaporated skim milk (in place of heavy cream)

In another bowl, fold together lightly:

2 Cups fresh blueberries (well-dried after rinsing)
(frozen unsugared blueberries work, too)
1 Cup fat-free Cool Whip (or whipped topping of your choice)

Fold 2nd bowl into 1st bowl and put it all in the graham cracker pie crust. Chill in the refrigerator at least 6-8 hours before serving. After slicing, spoon any leftover berries on each piece.

Enjoy!