Directions:
- In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
- Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
- Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.39 Kcal (835 kJ) | ||
| Calories from fat | 100.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 0.28mg | 0% | |
| Sodium | 118.45mg | 5% | |
| Potassium | 53.2mg | 1% | |
| Total Carbs | 24.04g | 8% | |
| Sugars | 12.49g | 50% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 0.7mg | 4% | |
| Calcium | 7.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 215.84 Kcal (904 kJ) | ||
| Calories from fat | 108.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.05g | 17% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 128.22mg | 5% | |
| Potassium | 57.59mg | 1% | |
| Total Carbs | 26.02g | 8% | |
| Sugars | 13.52g | 50% | |
| Dietary Fiber | 2.03g | 8% | |
| Protein | 1.65g | 3% | |
| Vitamin C | 1.6mg | 2% | |
| Iron | 0.8mg | 4% | |
| Calcium | 7.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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