| 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
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