Blueberry Crumble Pie Flurry
Prep: 15 minutes plus cooling and chilling
Bake: 20 minutes • Serves: 6
2 tablespoons PICS® all purpose flour
1/2 teaspoon PICS® ground cinnamon
2 tablespoons salted butter, cubed
1/3 cup coarsely crushed ginger snaps cookies
2 tablespoons fresh lemon juice
1-1/2 tablespoons cornstarch
2 packages (6 ounces each) fresh blueberries (about 2-1/4 cups)
1 pint vanilla ice cream
1/3 cup low-fat milk
1. Preheat oven to 350°; line rimmed baking pan with parchment paper or nonstick foil. In medium bowl, stir 1 tablespoon brown sugar, flour and 1/4 teaspoon cinnamon; with fingertips or pastry blender, work in butter until just combined. Stir in ginger snaps; spread on prepared pan and bake 20 minutes or until lightly browned. Cool ginger snaps mixture 15 minutes in pan on wire rack. Makes about 2/3 cup.
2. In small saucepot, whisk lemon juice, cornstarch, and remaining 1/4 cup brown sugar and 1/4 teaspoon cinnamon. Add blueberries; cook over medium heat 5 minutes or until blueberries start to break open and mixture is thickened, stirring occasionally. Transfer blueberry mixture to medium bowl; refrigerate 20 minutes. Makes about 2 cups.
3. In blender, pulse ice cream, milk and 1 cup blueberry mixture, then blend until smooth; transfer to large bowl, and fold in 1/3 cup ginger snaps mixture and remaining blueberry mixture. Makes about 4 cups.
4. Divide ice cream mixture into 6 (8-ounce) dessert bowls or glasses; sprinkle with remaining ginger snaps mixture.
Approximate nutritional values per serving (2/3 cup):
329 Calories, 11g Fat, 6g Saturated Fat, 30mg Cholesterol, 211mg Sodium,
54g Carbohydrates, 2g Fiber, 32g Sugars, 25g Added Sugars, 4g Protein