Recipe By : Duncan Hines, Treasury Of Baking
Serving Size : 8 Preparation Time :0:00
Categories : Holiday/4th Of July
Amount Measure Ingredient -- Preparation Method
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Crust:
17 1/2 ozs 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:
can of blueberries from mix -- rinsed
2 c strawberries -- sliced
2 tbsps 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" square 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.
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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.
