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DIABETIC BLUEBERRY CREAM CHEESE PIE

1 (9 ") baked pastry shell (1 crust type)
1 (1 lb.) can blueberries, juice or water pack
1 (8 3/4 oz.) can crushed pineapple in juice
1 (8 oz.) Neufchatel cheese, room temperature
1 tbsp. milk
1/2 tsp. vanilla
2 tbsp. cornstarch
Dash salt
1/2 tsp. lemon juice
1 c. whipped cream

Drain fruits in separate bowls reserving juice. Blend Neufchatel cheese, milk and vanilla. Stir in pineapple (reserve 2 tablespoons for garnish). Spread cheese-pineapple mixture in bottom of crust. Refrigerate. Measure pineapple juice and add enough blueberry liquid to equal 1 1/2 cups. Over medium heat stir juices, cornstarch and salt until thickened. Stir in blueberries and lemon juice. Cool. Pour over cheese layer. Chill. Top with whipped cream and garnish with reserved pineapple bits.