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Blueberry Yogurt Pie
Ingredients
  • subheading: for the shortbread crust:
  • 1 cup all-purpose flour
  • ½ cup powdered sugar
  • ⅛ teaspoon salt
  • zest of one small lemon
  • ½  cup butter, very cold and cut into tablespoons
  • subheading: for the blueberry yogurt filling:
  • 15 ounces, blueberry Greek yogurt
  • 1 tub (8 oz.) frozen non-dairy whipped topping, thawed (I used Cool Whip Lite)
  • 2 cups frozen blueberries, thawed
  • subheading: for the topping:
  • ½ cup fresh or frozen blueberries
  • ¼ cup blueberry jam (I used Smucker's Fruit & Honey™ Blueberry Lemon Fruit Spread)
Steps
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