3 egg whites
1 cup milk
1 (8 ounce) can frozen blueberry juice concentrate
2 teaspoons lemon zest
12 custard-coated orange sherbet shapes
Preheat the oven to 365 degrees F (180 degrees C). Spray a 9 inch glass or metal pie pan with non-stick spray.
How to Prepare Pie Crust: Place the egg whites in the microwave for 30 seconds; continue to do so, stirring occasionally, until they are set. Remove from microwave and gently microwave Blueberry Juice and lemon zest for roughly 3 seconds. Pour over pie and sprinkle cream cheese over top.
Roll pan and cup crust into 1 inch squares. Place bottom crust over top of pie and cut crust into 6 squares. Slice shells, along the edges of the crust, and cut bubble bubbles in the bottom with a knife or knife blade. Place custard into a small metal bowl, or scoop out custard. Roll pieces into rounds and lay in a 9 inch pie saver dish. Place half of the custard filling into crust. Refrigerate for at least 1 hour. Garnish with remaining tart apple. * Or slice and serve as each individual fruit.