Apple-Almond flavored Yogurt Pie makes one 9-inch pie (serves 8) total fat -.9 grams
| Crust |
| 1 1/4 cups whole-grain, wheat and barley nugget cereal |
| 1/4 cup frozen apple juice concentrate, defrosted |
1 tablespoon ground cinnamon
|
| Filling |
| 1 envelope unflavored gelatin (1 tablespoon) |
1/3 cup cold water |
| 1/2 cup frozen apple juice concentrate, defrosted |
2 1/4 cups plain nonfat yogurt |
| 1/4 cup honey |
1/2 teaspoon ground cinnamon |
1/2 teaspoon almond extract
|
| Garnish |
| 1 dozen red seedless grapes, halved |
| 1 dozen green seedless grapes, halved |
Preheat oven to 350° F.
In a bowl, combine cereal, juice, concentrate and cinnamon; mix until
all cereal nuggets are coated. Press onto the bottom and sides of a 9-inch pie
plate. Bake 5 minutes, remove from oven and let cool to room temperature.
To make the filling, sprinkle unflavored gelatin over cold water in a small
bowl. Let stand for a few minutes. Pour juice concentrate into a small saucepan.
Heat to boiling, add to gelatin and stir until completely dissolved. In another bowl,
whisk together yogurt, honey, cinnamon and almond extract until well blended.
Add gelatin-juice mixture to yogurt mixture and whisk together until thoroughly blended.
Pour into crust, refrigerate overnight and serve cold.
Before garnishing, score the pie into eighths. This helps you avoid placing grapes
on the slicing lines, making slicing and serving much easier. Arrange grapes in two circles
or any other pattern you like. If grapes are out of season, use canned fruit such as
mandarin oranges or dark, sweet, pitted cherries. ENJOY
