Happy spring, everyone! I'm making another low-fat dessert with a little less sugar. It's really difficult to make something that is at least semi-healthy when it comes to desserts. I decided I'd try to put a "good for you" ingredient in the crust, so I ended up using whole grain cereal. It truly has a good taste, and, so far, it is keeping its "crunch factor." I am pretty sure that this crust would work with butter if you don't have coconut oil. I prefer coconut oil because the taste goes well with so many citrus and tropical fruit flavors.
3/4 cup of crushed whole grain cereal (I used Grape Nut Flakes)
3/4 cup crushed pretzels
4 packets of Splenda
2 TBS coconut oil
Mix the cereal, pretzels, Splenda, and coconut oil in a bowl using your hands. It's just easier to use your hands to "squish" it all together. The coconut oil will melt from the touch of your hands and hold the ingredients together. Spray an 8x8 baking dish with non-stick cooking spray. Press the crust mixture into the bottom of the baking dish. Place the dish in the refrigerator for 15 minutes. The coconut oil will become solid again in the cold temperatures and harden the crust. Voila! A no-bake semi-healthy crust.
1 14 oz can of fat free sweetened and condensed milk
1/2 of a 6 oz can of pineapple juice with no sugar added
1 small container of fat-free vanilla or pineapple yogurt
3/4 tub of sugar free Cool Whip
10 drops of yellow food coloring (optional)
In a large bowl, beat together the sweetened and condensed milk with the pineapple juice until it becomes thicker and creamy. Stir in the yogurt and food coloring. Fold in the Cool Whip. Stir gently to combine well. Pour over your crust in the baking dish.
Use the remainder of the Cool Whip to cover the top of the dessert, or get fancy and decorate with it! Freeze for at least three hours. Remove from freezer for 10 minutes prior to slicing. Enjoy!