Ingredients
2 cups granola without raisins1/2 cup chopped walnuts1/4 cup butter, melted1 tablespoon honey3 cups vanilla ice cream or low-fat vanilla frozen yogurt, softened if necessaryRASPBERRY SAUCE:1-1/4 cups fresh raspberries1 tablespoon water1 tablespoon lemon juice1 tablespoon honey1/2 teaspoon cornstarchBLUEBERRY SAUCE:1-1/4 cups fresh blueberries1 tablespoon water1 tablespoon lemon juice1 tablespoon honey1/2 teaspoon cornstarch
Preparation
Preheat oven to 350°. Place granola and walnuts in a food processor; pulse until fine crumbs form. Add butter and honey; pulse just until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake 10-12 minutes or until lightly browned. Cool completely on a wire rack.
Spread ice cream into prepared crust. Freeze, covered, at least 2 hours.
In a small saucepan, combine raspberry sauce ingredients. Bring to a boil. Reduce heat to medium; cook, uncovered, 5-7 minutes or until thickened, stirring occasionally. Meanwhile, in another saucepan, repeat with blueberry sauce ingredients.
Press each sauce through a fine-mesh strainer into a bowl; discard seeds. Cool completely.
Transfer sauces to separate heavy-duty resealable plastic bags; cut a small hole in corner of bag. Decorate pie as desired. Freeze, covered, until serving. Serve with any remaining raspberry and blueberry sauces.
