These fruit pies topped with blueberries, raspberries, and kiwi are so easy to make. Just be sure to allow them enough time to set in the fridge--about an hour! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Crust
Filling
Topping

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Combine cake mix, oats, oil, egg product, and the water in a large bowl using a fork to make a dough-like consistency. Coat two 9-inch pie pans with cooking spray and lightly press half of the crust mixture into the bottom and up the sides of each prepared pan. Bake for 20 to 22 minutes or until golden. Cool the crusts completely on a wire rack.

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  • Meanwhile, for filling, using an electric mixer on medium speed, beat cream cheese, powdered sugar, and vanilla in a medium mixing bowl until fluffy; gradually fold in whipped dessert topping. Divide evenly between the two pies; spread evenly. Cover with foil or plastic wrap and refrigerate for at least 1 hour or until time of serving. Top with blueberries, raspberries, and kiwis to serve.

Nutrition Facts

156 calories; 6.9 g total fat; 2.2 g saturated fat; 5 mg cholesterol; 228 mg sodium. 64 mg potassium; 25.7 g carbohydrates; 1.2 g fiber; 3 g sugar; 2.8 g protein; 166 IU vitamin a iu; 9 mg vitamin c; 5 mcg folate; 22 mg calcium; 1 mg iron; 14 mg magnesium;