Fruity Shortbread Pie

(Courtesy of Mr Food)

Ingredients:
1 1/4 c. sugar-free shortbread cookie crumbs
1/4 c. melted butter
1 container (8 oz.) fat-free sour cream
2 Tbsp. granulated Splenda
2 c. assorted fresh fruit (such as sliced strawberries, peaches, bananas, apples or blueberries)

Directions:
Preheat oven to 325 degrees.

In a small bowl, combine shortbread cookie crumbs with melted butter.  Press the mixture firmly into a 9 inch pie plate and bake about 6 minutes, or until golden.  Remove from the oven and cool completely before filling.

In a small bowl, mix together sour cream and Spenda.  Spread on bottom of pie crust.  Arrange fresh fruit on top.

Chill until ready to serve.  Cut into 8 wedges.

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