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Ingredients25 m servings 231 cals
Original recipe yields 8 servings
- Pour sugar over blueberries in a bowl to make juice, mashing the berries a little. Pour off and reserve juice.
- Mix gelatin with blueberry juice in a medium saucepan over low heat. Cook until gelatin is dissolved, about 2 minutes. Transfer mixture to a bowl.
- Stir yogurt into the bowl with gelatin mixture. Add remaining blueberries. Pour into crust.
- Refrigerate pie until set, about 2 hours.
Per Serving: 231 calories; 7.6 g fat; 37.3 g carbohydrates; 5 g protein; 3 mg cholesterol; 186 mg sodium. Full nutrition