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Ingredientes
- 3/4 c. Crushed vanilla wafer cookies, (about 20)
- 2 Tbsp. Margarine, melted
- 1 env , (1.4 ounce.) whipped dessert topping mix Skim Lowfat milk
- 2 ounce Healthy Choice Plain Cream Cheese, softened
- 1/2 c. Sugar
- 2 Tbsp. Cornstarch
- 2 1/2 c. Fresh Boysenberries, divided
- 1 c. Water
- 1/4 tsp Almond extract
Direcciones
- 1. Heat oven to 400 F. In 9-inch pie plate, combine crust ingredients.
- Press crumbs firmly and proportionately against bottom and sides of plate. Bake for 8 to 10 min, or possibly till golden. Set aside.
- 2. Prepare dessert topping fold in small mixing bowl, as directed on package, using skim lowfat milk. At medium speed of electric mixer, beat in cream cheese till smooth. Set aside.
- 3. Combine sugar and cornstarch in 1-qt saucepan. Blend in 1 c. Boysenberries and the water. Cook over medium heat for 4 to 7 min, or possibly till mix is thickened and translucent/soft, stirring constantly. Cook slightly. Stir in almond extract. Cold completely.
- 4. Mix in remaining 1 1/2 c. Boysenberries. Pour filling into prepared crust. Spread topping proportionately over filling. Refrigeratetill pie is hard. Garnish with additional fresh Boysenberries, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 257 | |
| Calories from Fat 57 | 22% |
| Total Fat 6.36g | 8% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.52g | |
| Cholesterol 12mg | 4% |
| Sodium 156mg | 7% |
| Potassium 114mg | 3% |
| Total Carbs 49.08g | 13% |
| Dietary Fiber 2.5g | 8% |
| Sugars 21.21g | 14% |
| Protein 3.02g | 5% |
