Apple Almond Flavored Yogurt Pie
|Whole grain, wheat nugget and barley nugget cereal||1 1⁄4 Cup (20 tbs)|
|Frozen apple juice concentrate||1⁄4 Cup (4 tbs), Defrosted|
|Ground cinnamon||1 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Frozen apple juice concentrate||1⁄2 Cup (8 tbs), Defrosted|
|Plain non-fat yogurt||2 1⁄4 Cup (36 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Ground cinnamon||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Red seedless grapes||1 Dozen, halved|
|Seedless grapes||1 Dozen, halved (Green Variety)|
Preheat oven to 350° F.
In a bowl, combine cereal, juice concentrate and cinnamon; mix until all cereal nuggets are coated.
Press onto the bottom and sides of a 9-inch pie plate.
Bake 5 minutes, remove from oven and let cool to room temperature.
To make the filling, sprinkle unflavored gelatin over cold water in a small bowl.
Let stand for a few minutes.
Pour juice concentrate into a small saucepan.
Heat to boiling, add to gelatin and stir until completely dissolved.
In another bowl, whisk together yogurt, honey, cinnamon and almond extract until well blended.
Add gelatin-juice mixture to yogurt mixture and whisk together until thoroughly blended.
Pour into crust, refrigerate overnight and serve cold.
Before garnishing, score the pie into eighths.
That way you can avoid placing grape halves on the slicing lines making slicing and serving much easier.
Arrange grapes in two circles or any other pattern you like.
If grapes are out of season, garnish with canned fruit such as mandarin oranges or dark, sweet, pitted cherries.