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Blueberry Whipped Pie

Desserts, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 9 servings per recipe.

  • ~2 cups graham cracker crumbs
  • 1 teaspoon cinnamon
  • 1/2 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 8 ounce tub non dairy whipped cream
  • 3 cups blueberries


  1. Preheat oven to 375 degrees.
  2. In a medium bowl, combine the graham cracker crumbs, cinnamon, and melted butter.
  3. Press the mixture evenly into the bottom of a 9 inch round or square baking dish to form a crust.
  4. Bake crust for 7 minutes and let cool.
  5. In a large bowl, use an electric mixer to mix softened cream cheese with sugar until smooth.
  6. Mix in vanilla extract and lemon juice.
  7. Gently fold in the whipped topping then fold in the blueberries.
  8. Spread mixture evenly over the crust.
  9. Cover and chill in the refrigerator for at least 1 hour.

About This Recipe

Celebrate blueberry season with this fruity dessert.

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