Sugar-Free Blueberry Yogurt Pie

This came from Victoria's Recipes For Gastric Bypass Patients. I have not tried this, just posting for future use.

• Ready In: 15 mins
• Serves: 8-10

Ingredients

•  inch-  9 inch pie shell, baked and cooled

• filling ingredients

• 1 1⁄3 cups  fruit-sweetened  blueberry yogurt (2 6-ounce cartons)
• 2  tablespoons  fruit-sweetened blueberry  syrup or 2  tablespoons  jam
• 1 -3  teaspoon Equal sugar substitute, opt (1-3 packets, Splenda suggested)
• 1⁄4 cup  fat free whipping cream
• 2  cups fresh blueberries, rinsed and drained

Directions

1. Blend blueberry syrup and Equal® into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
2. Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.