Ingredients

2 12-ounce pkgs. frozen unsweetened blueberries
½ cup Splenda
3 tablespoons cornstarch dissolved in 4 table spoons water
1 teaspoon vanilla
1 tablespoons lemon juice

Directions

1. Partially defrost blueberries.
2. Combine all other ingredients in a saucepan.
3. Add blueberries and heat over medium heat, stirring constantly, until blueberries are completely thawd and mixture thickens.
4. Pour into pie shell.