1 (18-ounce) package refrigerated sugar cookie dough
1/3 cup all-purpose flour
3 cups fresh or frozen blueberries
3/4 cup sugar
3 tablespoons cornstarch
Dash salt
1 teaspoon lemon juice

Preheat oven to 350 degrees. Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray. In a small bowl, combine sugar cookie dough (warmed to room temperature) and flour until mixed. Remove 1 quarter of the cookie dough, cover with plastic wrap and refrigerate. With floured hands, press un-refrigerated dough into bottom and sides of pie pan sprayed with nonstick cooking spray. Place in the freezer about 15 minutes. On a lightly floured surface, roll refrigerated dough into 1/4-inch thickness. Use cookie cutters to cut out shapes. Place cut-outs on a cookie sheet. Bake cookie dough piecrust for about 11 minutes and cookie cutouts for about 6 minutes. Cool on wire racks.

In a medium saucepan, combine 1-cup blueberries, sugar, cornstarch and salt. Stir in 2/3-cup water and the lemon juice. Bring to boil, stirring constantly until mixture thickens. Coarsely crush blueberries while stirring. Stir in remaining blueberries, remove from heat and chill. Spoon blueberry mixture into cooled cookie shell; top with cookie cutouts and fat free whipped cream and slice into 8 pieces and serve.

Makes 8 Servings
Serving Size: 1 piece