| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy, Eggs, Grains | Fruits, Desserts, Fat-free | 10 | Servings | |
INGREDIENTS
| 2 | c | Fresh Strawberries |
| 2 | Bananas; mediun sliced | |
| 15 | oz | Ricotta cheese; FF |
| 1 | ts | Vanilla |
| 2 | Egg whites; large | |
| 2 | pk | Gelatin; unflavored |
| 1/2 | c | Apple juice; frozen * |
| 1 | c | Grape Nuts |
| 1/3 | c | Apple juice; frozen * |
| 1/4 | ts | Vanilla |
INSTRUCTIONS
CRUST * The frozen apple juice should be unsweetened, contentrate, and thawed. Wash, hull, and crush enough strawberries (about 15) to measure 1 cup. Slice bananas. Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved. Place strawberries and bananas into blender container; blend until smooth. Add vanilla. Slowly add Ricotta cheese; blend well. Add gelatin mixture and egg whites; blend well. Pour into unbaked Grape Nuts crust. Bake at 350 degrees for 1 hour. Remove from oven and cool. Refrigerate for 3 hours. CRUST: Mix all ingredients in a bowl. Let stand a few minutes until liquid is absorbed. Press into a 9" round pan or springform pan to cover bottom of pan. To serve: Take 1 pint strawberries, washed, hulled, slightly mash with 2 Tablespoons apple juice concentrate and drizzle over each slice. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Give God what’s right — not what’s left.”