Blueberry White Chocolate Mousse Pie

By Jrhayashi

Ingredients

• Almond Crust
• 1 1/2 cups almond meal or almond flour
• 3 tbsp melted butter
• 3 tbsp Splenda sugar blend
• 1/2 tsp cinnamon
• 1/2 tsp vanilla
• Filling
• 1 (4 ounce) bar white chocolate, chopped
• 1/2 (8 ounce) package of Philidelphia cream cheese, room temperature
• 1/2 cup Daisy Lite sour cream, room tempature
• 1 (22 ounce) can Blueberry pie filling
• 1 (8 ounce) container frozen non dairy Cool whipped topping lite or sugarfree, thawed and divided

Details

Servings 6

Preparation

Step 1

Almond Crusts

Pre-Heat the oven to 350.

Melt butter in a 8 or 9 inch pie pan (if the pie pan is microwave safe, melt the butter in the pan) and mix the ingredients up in the pan and pat in place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown.
After 8 minutes, check every minute or so, because once it starts to brown it goes quickly. Modify temperature if necessary.

Cool completely

1. In a small saucepan, melt white chocolate over very low heat. Spoon melted chocolate into a medium bowl; add cream cheese, and beat at medium speed with an electric mixer until smooth. Fold in sour cream.

2. Place blueberry pie filling in a large bowl, and gently fold in white chocolate mixture. Fold in 1 cup whipped topping. Pour into prepared pan. Spread the remaining whipped topping over the lemon mixture.

3. Cover and refrigerate for 3 hours, or until filling is set.


Garnish wih Blueberries if desired