How can something be so creamy and yet so light at the same time?

Times

Prep time: 10
Cook time: 5 min + 6 hours chill time
Ready time: 15 min

Servings

1 (9-inch) pie

Ingredients

½ cup fresh or frozen blueberries, defrosted
1 tablespoon granulated sugar
1 tablespoon water
1 container whipped topping, defrosted (8-ounce)
3 containers lemon yogurt (6-ounce each)
1 prepared graham cracker crust (9-inch)

Directions

In a small saucepan, combine blueberries with sugar and 1 tablespoon water. Bring to a simmer and cook for 5 minutes. Mash slightly with the back of a spoon or a potato masher. Cool completely.
In a large bowl, fold together whipped topping and lemon yogurt. Swirl in 3 to 4 tablespoons of blueberry mixture and transfer whipped topping mixture to crust.
Refrigerate 6 hours, or overnight.

Jamie Geller is the best selling author of the Quick & Kosher cookbook series (Quick & Kosher Recipes From The Bride Who Knew Nothing and Quick & Kosher Meals in Minutes From The Bride Who Knew Nothing, Feldheim Publishers). She is also a “mompreneur” and co-founder of the Kosher Media Network, which recently launched a social network for foodies calledwww.JoyofKosher.com as well as the print magazine Joy of Kosher with Jamie Geller.