Recipe By : School Food Service Association
Serving Size : 8 Preparation Time :0:10
Categories : Pie/Crust/Topping
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Crust----
1 1/4 c low-fat graham cracker crumbs
2 tbsps margarine -- melted
1/2 c powdered sugar -- sifted
----Filling----
8 ozs fat-free cream cheese -- softened
1 egg white -- whipped
1/2 c granulated sugar
2 tsps pure vanilla extract
21 ozs blueberry pie filling
----Topping----
8 ozs Cool Whip(R) Free -- thawed
Preheat oven to 350. Prepare a pie pan with cooking spray; set aside. To
prepare crust, combine graham cracker crumbs, margarine, and powdered
sugar. Press into prepared pan. Meanwhile, to prepare filling, combine
cream cheese, egg white, granulated sugar, and vanilla extract. Spread over
crust. Bake for 15 minutes; cool. Then, spread blueberry pie filling over
top. Spread whipped topping over blueberry filling. Chill until ready to
serve.
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Per serving: 417 Calories; 5g Fat (12% calories from fat); 7g Protein; 84g
Carbohydrate; 4mg Cholesterol; 509mg Sodium
NOTES : To soften cream cheese, place one unwrapped bar in a microwaveable
bowl. Microwave on high for 30 seconds. Add 30 seconds for each bar.
