| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pie/, Crust/, Topping |
8 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Low-fat graham cracker crumbs |
| 2 |
tb |
Margarine; melted |
| 1/2 |
c |
Powdered sugar; sifted |
| 8 |
oz |
Fat-free cream cheese; softened |
| 1 |
|
Egg white; whipped |
| 1/2 |
c |
Granulated sugar |
| 2 |
ts |
Pure vanilla extract |
| 21 |
oz |
Blueberry pie filling |
| 8 |
oz |
Cool Whip® Free; thawed |
INSTRUCTIONS
CRUST
FILLING
TOPPING
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.
Recipe By : School Food Service Association
Posted to Digest eat-lf.v096.n174
Date: Wed, 2 Oct 1996 08:36:02 -0500
From: matejka@bga.com (Anita A. Matejka)
A Message from our Provider:
“Hell! I thought it didn’t matter what you believed as long as you were sincere!”