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An easy dessert with no oven required, this recipe uses crispy brown rice cereal as the foundation for the crust. It sets up the delicate creamy top—soon to be a popular treat in your menu rotation. Prep this pie ahead of time, then let it chill 3–4 hours before serving. Note: If you don’t have a springform pan, you can use a pie dish.
Recipe excerpted from Just Eat Real Food: 30-Minute Nutrient-Dense Meals for a Healthy, Balanced Life by Caitlin Greene
Strawberry and Cream No-Bake Pie
Cut round piece of parchment paper to fit base of springform pan. Oil sides of pan with olive oil or nonstick cooking spray.
In small saucepan, combine date syrup, coconut oil, almond butter, vanilla, and salt. Heat over medium heat until well mixed and creamy.
Add cereal to large bowl, pour in date syrup mixture, and stir with wooden spoon until mixture has the consistency of crispy rice treat batter.
Pour mixture into prepared springform pan and press down with spatula to pack tightly. Place the pan in freezer.
In small bowl or mug, stir together gelatin powder and water. Place jam in microwave-safe bowl, and microwave on high 45 seconds. Add jam to gelatin mixture, and whisk together until smooth. In large bowl, combine whipped topping and gelatin mixture, and whisk until everything is combined. Add yogurt, and whisk again. Fold in the strawberries.
Remove crust from freezer. Pour strawberry mixture over crust. Freeze pie at least 3–4 hours.
Remove pie from freezer. Using butter knife, gently loosen sides of pan before releasing spring. Carefully remove sides of pan. Top pie with sliced fresh strawberries.
- Calories 290
- Carbohydrate Content 38 g
- Cholesterol Content 0 mg
- Fat Content 13 g
- Fiber Content 1 g
- Protein Content 6 g
- Saturated Fat Content 9 g
- Sodium Content 105 mg
- Sugar Content 22 g