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Feb. 12, 2013
Most store-bought pie crusts are full of butter and refined sugars. Instead of indulging in those, I've found that adding 100% fruit preserves to finely crushed cereal crumbs creates a perfect alternative that adds plenty of flavor. Feel free to use raspberry preserves or another flavor of choice instead of the strawberry I suggest here.
In a small mixing bowl, combine the crumbs and 2 tablespoons of the preserves. With a large spoon, stir to mix well. Divide the mixture into 4 ramekins or small dessert bowls. Press the mixture into the bottom of the dishes. Set aside.
In a medium mixing bowl, combine milk and the pudding mix. Whisk to blend. Pour into the ramekins or bowls. Dollop ½ teaspoon preserves on top of each. Cover with plastic wrap. Refrigerate for at least 1 hour or up to 3 days.
Per serving:145 calories, 6 g protein, 30 g carbohydrates, 4 g fat, trace saturated fat, trace polyunsaturated fat, trace monounsaturated fat, 2 mg cholesterol, 2 g fiber, 357 mg sodium
Courtesy of The Biggest Loser Cookbook by Chef Devin Alexander. © 2006 by Universal Studios Licensing LLLP, The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC