Strawberry Coconut Crunch Pie

Date: July 23, 2007 Related Topics: antioxidants, cooking, dessert, fiber, and recipes 1 Product: GOLEAN Crunch!, Original Created by: B.B. Whitmore

Makes 8 servings.

Ingredients

Pie Crust
  • 2 cups Kashi® GOLEAN Crunch!® cereal
  • ⅓ cup whole wheat flour
  • ¾ cup shredded coconut
  • ½ cup apple juice concentrate

Filling

    • 3 cups halved strawberries
    • ¼ cup water
    • 1 tablespoon arrowroot or cornstarch

    Directions

    Place the Kashi GOLEAN Crunch! cereal in a plastic bag and crush with a rolling pin, or process in a food processor or blender until it is semi-fine in texture. Place the cereal in a bowl and add the remaining ingredients. Stir until well mixed. Place in a oil-sprayed 9-inch glass pie pan and press into place with a spoon or rubber spatula. Bake at 375°F for 8 minutes or until golden brown. Cool completely before filling.

    Arrange all but ½ cup strawberries in the cooled baked shell. Puree the ½ cup strawberries in a blender or food processor. Add arrowroot or starch to the cold water and mix completely. Combine both the starch water and the pureed berries in a microwave-safe bowl (or double boiler). Heat until slightly thickened. Pour over arranged berries. Cool in refrigerator. Serve cold.

    Sprinkle ½ cup slightly crushed Kashi GOLEAN Crunch! cereal over top, if desired.

    Nutrition Facts

    Serving Size: 1 slice (⅛ pie), Calories 160, Calories from Fat 35, Total Fat 4g, Saturated Fat 3g, Cholesterol 0mg, Sodium 55mg, Total Carbohydrate 29g, Dietary Fiber 5g, Sugars 17g, Protein 3g, Vitamin A 50%, Vitamin C 0%, Calcium 2%, Iron 6%

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