HG's Crown Jewel Pie

Healthier_Me

PER SERVING (1 large slice): 92 calories, 3g fat, 202mg sodium, 14.5g carbs, 5g fiber, 1.5g sugars, 2.5g protein -- POINTS® value 1*

We took a beauteous classic gelatin dessert and gave it a guilt-free makeover AND a fiber-rific crust! HG Tip: Do the first step the night before!

Ingredients:

For Crust:
1 1/2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread
4 no-calorie sweetener packets (We like Splenda!)
1 tsp. cinnamon

For Filling:
One 4-serving package Jell-O Sugar Free Ora nge Gelatin dessert mix
One 4-serving package Jell-O Sugar Free Lime Gelatin dessert mix
One 4-serving package Jell-O Sugar Free Strawberry Banana Gelatin dessert mix
One 4-serving package Jell-O Sugar Free Strawberry Gelatin dessert mix
Half an 8-ounce container Cool Whip Free, thawed

Directions:
In a medium bowl, combine Orange mix with 1 cup boiling water, and stir for at least 2 minutes (until completely dissolved). Then add 1/2 cup cold water, and transfer mixture to a square or rectangular medium container. Place container in the fridge. Repeat this process once with the Lime mix and once with the Strawberry Banana mix (transferring each to its own container). Refrigerate until firm (about 4 hours or overnight).

Once gelatins are firm, slide a knife along the sides of each to release them from the containers. Cut each into half-inch cubes, and place cubes in the fridge.

Preheat oven to 350 degrees.

In a large bowl, combine Strawberry mix with 1 cup boiling water, and stir for at least 2 minutes (until completely dissolved). Then add 1/2 cup cold water, and place bowl in the fridge. Refrigerate for about 45 minutes (until slightly thickened but still mixable).

Meanwhile, melt butter and mix it with 1 oz. water. Combine this mixture with all other crust ingredients, and stir until mixed well. Spray the bottom of a springform cake pan (about 9" wide) lightly with nonstick spray. Then evenly distribute crumb mixture -- using your hands or a flat utensil to firmly press and form the crust -- along the bottom of the pan. Bake crust in the oven for 10 minutes, and then remove it and allow to cool.

Once the Strawberry gelatin has thickened slightly, vigorously stir in the Cool Whip until completely blended (use a whisk if you've got one). Very gently stir cubes into the Cool Whip/Jell-O mixture. Give the sides of the cake pan containing the crust a light m ist with nonstick spray. Then pour the contents of the bowl into the pan. Refrigerate until firm (at least 3 hours).

Once ready to serve, slide a knife along the outside of the pie, and then carefully release and remove springform top. Cut pie into 8 slices, and ENJOY!

MAKES 8 SERVINGS

HG Alternative! If you want to save some time, use 12 Jell-O Sugar Free Gelatin Snacks (2 packs) to make the cubes!

Healthier_Me

PER SERVING (1 large slice): 92 calories, 3g fat, 202mg sodium, 14.5g carbs, 5g fiber, 1.5g sugars, 2.5g protein -- POINTS® value 1*

We took a beauteous classic gelatin dessert and gave it a guilt-free makeover AND a fiber-rific crust! HG Tip: Do the first step the night before!

Ingredients:

For Crust:
1 1/2 cups Fiber One bran cereal (original), ground to a breadcrumb-like consistency in a blender or food processor
1/4 cup light whipped butter or light buttery spread
4 no-calorie sweetener packets (We like Splenda!)
1 tsp. cinnamon

For Filling:
One 4-serving package Jell-O Sugar Free Ora nge Gelatin dessert mix
One 4-serving package Jell-O Sugar Free Lime Gelatin dessert mix
One 4-serving package Jell-O Sugar Free Strawberry Banana Gelatin dessert mix
One 4-serving package Jell-O Sugar Free Strawberry Gelatin dessert mix
Half an 8-ounce container Cool Whip Free, thawed

Directions:
In a medium bowl, combine Orange mix with 1 cup boiling water, and stir for at least 2 minutes (until completely dissolved). Then add 1/2 cup cold water, and transfer mixture to a square or rectangular medium container. Place container in the fridge. Repeat this process once with the Lime mix and once with the Strawberry Banana mix (transferring each to its own container). Refrigerate until firm (about 4 hours or overnight).

Once gelatins are firm, slide a knife along the sides of each to release them from the containers. Cut each into half-inch cubes, and place cubes in the fridge.

Preheat oven to 350 degrees.

In a large bowl, combine Strawberry mix with 1 cup boiling water, and stir for at least 2 minutes (until completely dissolved). Then add 1/2 cup cold water, and place bowl in the fridge. Refrigerate for about 45 minutes (until slightly thickened but still mixable).

Meanwhile, melt butter and mix it with 1 oz. water. Combine this mixture with all other crust ingredients, and stir until mixed well. Spray the bottom of a springform cake pan (about 9" wide) lightly with nonstick spray. Then evenly distribute crumb mixture -- using your hands or a flat utensil to firmly press and form the crust -- along the bottom of the pan. Bake crust in the oven for 10 minutes, and then remove it and allow to cool.

Once the Strawberry gelatin has thickened slightly, vigorously stir in the Cool Whip until completely blended (use a whisk if you've got one). Very gently stir cubes into the Cool Whip/Jell-O mixture. Give the sides of the cake pan containing the crust a light m ist with nonstick spray. Then pour the contents of the bowl into the pan. Refrigerate until firm (at least 3 hours).

Once ready to serve, slide a knife along the outside of the pie, and then carefully release and remove springform top. Cut pie into 8 slices, and ENJOY!

MAKES 8 SERVINGS

HG Alternative! If you want to save some time, use 12 Jell-O Sugar Free Gelatin Snacks (2 packs) to make the cubes!