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Patriotic Pie

January 28, 2023

CATEGORY	CUISINE	TAG	YIELD
Dairy		Holiday/4th, July, Of	8	Servings

INGREDIENTS

17 1/2	oz	Fat-free blueberry muffin
		mix
1/4	c	Reduced fat margarine
		softened
4	c	Fat-free vanilla ice cream
		slightly softened
1	c	Crumb mixture, reserved from
		crust
		Blueberries from mix, rinsed
2	c	Strawberries, sliced
2	T	Granulated sugar

INSTRUCTIONS

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"  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.  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.
Recipe by:  Duncan Hines, Treasury Of Baking Posted to MC-Recipe Digest
V1 #650  by matejka@bga.com on Jun 29, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 441 Calories From Fat: 142 Total Fat: 15.8g Cholesterol: 43.2mg Sodium: 614mg Potassium: 192.4mg Carbohydrates: 68.6g Fiber: 1.2g Sugar: 17.9g Protein: 6.6g