Blueberry Pancake Ice Cream Cake

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- Leigh Anne Lake, Harper, TX

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Blueberry Pancake Ice Cream Cake

Ingredients:

1 package of Sugar Free Banana Nut VitaMix (Muffin Mix)

2 egg whites

1 cup water

1 Teaspoon of Baking Powder

3 cup Fresh Blueberries

3 cup Breyers Double Churn Fat Free Vanilla Ice Cream

1/4 cup honey

1 tbsp grated lemon

2 tablespoons lemon juice

Makes One Dozen 2-oz. Blueberry VitaPancake Ice Cream Cake

Original VitaMuffin Mix: 90 Calories, 6g Fiber, 2.5g Fat.
As prepared below: 160 Calories, 8.2g Fiber, 4.5g Fat.

Sugar Free Banana Nut VitaMix (Muffin Mix)

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Instructions:

Mix water and baking powder until blended. In a medium bowl combine VitaMuffin Mix, water mixture and egg whites. Mix well.

Preheat Non stick skillet or griddle pan to medium high heat or until drops of water sizzle on surface.

Scoop batter from mixing bowl using 1/8 cup measuring cup and pour on to cooking surface. Cook until small bubbles form on tops & edges of pancakes (about 5 minutes). Turn pancakes over and cook other side until golden brown. (Makes 24 mini Pancakes)

Make blueberry compote: stir blueberries, honey, grated lemon and juice in a sauce pan. Bring to a boil and reduce heat to simmer and stir occassionally for about 15 minutes until thickened. Transfer blueberry compote to a bowl and chill until cold.

Assemble cake: Lay a pancake, spoon a 1" layer of ice cream over pancakes. Cover it with another pancake and spoon another layer of ice cream. Spread tablespoons of blueberry compote all over ice cream. Put it in freezer until ready to serve.

Garnish the cake with fresh blueberries and serve!