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Ingredientes
- 17Â 1/2 ounce fat-free blueberry muffin mix
- 1/4 c. reduced fat margarine softened
- 4 c. fat-free vanilla ice cream slightly softened
- 1 c. crumb mix reserved from crust
- 1 can blueberries from mix rinsed
- 2 c. strawberries sliced
- 2 Tbsp. granulated sugar
Direcciones
- Preheat oven to 400. Prepare a 9" pie pan with cooking spray and flour; set aside. To prepare crust, place muffin fold in mixing bowl. Cut margarine with pastry blender. Spread proportionately in unprepared 9" square pan.
- Don't press. Bake for 10 min. Stir. Press remaining crumbs against bottom and sides of prepared pan to create crust. Cold. To prepare filling spread ice cream over crust. Sprinkle with reserved crumbs. Freeze several hrs or possibly till hard. To prepare topping, combine strawberries and sugar.
- NOTES : To serve, let pie stand 5 min at room temperature. Top with blueberries and strawberries. Cut into 8 wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 8 servings | |
| Calories 511 | |
| Calories from Fat 179 | 35% |
| Total Fat 20.13g | 25% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 1.06g | |
| Cholesterol 29mg | 10% |
| Sodium 559mg | 23% |
| Potassium 296mg | 8% |
| Total Carbs 75.46g | 20% |
| Dietary Fiber 2.6g | 9% |
| Sugars 23.18g | 15% |
| Protein 7.67g | 12% |
