-CRUST-
17 1/2 oz Fat-free blueberry muffin
-mix
1/4 c Reduced fat margarine,
-softened
FILLING
4 c Fat-free vanilla ice cream,
-slightly softened
1 c Crumb mixture, reserved from
-crust
TOPPING
cn Blueberries from mix, rinsed
2 c Strawberries, sliced
2 tb Granulated sugar
Preheat oven to 400. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, place muffin mix in mixing bowl. Cut margarine
with pastry blender. Spread evenly in unprepared 9″ pan. Do not press. Bake
for 10 mintues. Stir. Press remaining crumbs against bottom and sides of
prepared pan to form crust. Cool. To prepare filling spread ice cream over
crust. Sprinkle with reserved crumbs. Freeze several hours or until firm.
To prepare topping, combine strawberries and sugar.
Per serving: 138 Calories; 4g Fat (9% calories from fat); 8g Protein; 96g
Carbohydrate; 0mg Cholesterol; 778mg Sodium
NOTES : To serve, let pie stand 5 minutes at room temperature. Top with
blueberries and strawberries. Cut into 8 wedges.
Yields
8 Servings