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Ingredients
- 1 quart of fresh strawberries – remove stems
- 2 cups breakfast cereal – your favorite
- 2 tablespoons margarine
- 1½ tablespoons cornstarch
- 1 cup water
- 1 tsp. vanilla – optional
- ¼ cup shredded coconut
- Dash of salt
Directions
- Heat a small saucepot with the sugar, water, salt and cornstarch. Stirring for five minutes or so until the mixture thickens and becomes clear, then add the vanilla.
- Place the cereal and margarine in a food processor and process until smooth. Press into a pie dish. Arrange the strawberries to fill the pie dish and top with the shredded coconut and glaze.
- Place in the refrigerator for at least one hour before serving.
- Dust with powdered sugar before serving.
- Serve with whip cream or ice cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 8 servings | |
| Calories 60 | |
| Calories from Fat 30 | 50% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 55mg | 2% |
| Potassium 115mg | 3% |
| Total Carbs 7.14g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.64g | 2% |
| Protein 0.53g | 1% |
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