1 8" graham cracker pie crust, ready to fill type
1/2 c. granulated sugar
2 tbsp. cornstarch
3/4 c. cold water
1 pt. fresh blueberries
1 pkg. (8 oz.) cream cheese, room temperature
3 tbsp. confectioners' sugar
1 tsp. vanilla
1 tsp. lemon juice

Mix sugar and cornstarch in a medium size pan. Add water and 1 cup of blueberries. Simmer over medium heat, stirring constantly until berries release their juices and it becomes thick. Remove from heat and add the rest of the blueberries. Add lemon juice and cool to room temperature. Set aside.

In a bowl beat cheese, confectioners' sugar and vanilla until well blended. Spread over bottom of pie crust. Cover with berry mixture. Refrigerate at least 2 hours until well chilled. 6 servings have 14 grams of fat.