- 1 IP crispy cereal, dry
- 1 tsp. Splenda or Stevia
- 3 T. water
- Cooking spray
- Preheat oven to 350 degrees.
- Place the crispy cereal and Splenda in a blender or food processor, pulse to crumbs.
- In a small bowl, mix dry cereal mixture and water.
- Spray a muffin top pan and pour crust mixture into pan making 2 crusts. Spread the mixture evenly up the sides to form a pie crust. (If you don’t have a muffin top pan, see alternative tips below.)
- Bake 6 minutes; take out of the oven and poke several holes in the crust with a fork. Place back in the oven and bake another 2 minutes. Cool on a cooling rack.
Ingredients: (Banana Cream Filling)
- 1 – IP banana pudding mix, dry
- 4 oz. ice cold water
- 1 T. liquid egg whites
- 1 T. Walden Farms marshmallow dip
- Place all ingredients in a medium size mixing bowl.
- Using an electric hand beater, beat 1 – 2 minutes. The longer you beat, the fluffier the filling. If you like a more dense filling, beat less time.
- Place ½ the banana cream filling on top of one of the cooled crusts, top with some Walden Farms marshmallow dip whipped with a little bit of vanilla extract.
Servings: 2 pies = 2 unrestricted; 1 pie = 1 unrestricted
- You MUST use liquid egg whites from a carton, they are pasteurized and can be eaten raw. Do not use regular egg whites from an egg.
- Assemble one pie for 1 serving; store the remaining filling in the fridge and the remaining crust in a plastic baggie. Toast the crust lightly in the toaster before assembling the 2nd
- In place of a muffin top pan, spread a 3-4 inch circle on a parchment lined cookie sheet. Your crust won’t have edges and will be flat but you should still be able to pick up and eat with your hands.
For more recipes like this visit Janeva’s Ideal Recipe Cookbook – Phase 1 at Facebook or www.janevasidealrecipes.com for the cookbook featuring 295 recipes. A portion of the proceeds will support Samuel’s House Foundation, a non-profit charity helping disadvantaged children.