Raw Fruit Pie or Tart with Apple-Juice Glaze
Yield
servingsPrep
30 minCook
?Ready
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
apple juice concentrate
undiluted |
|
| 1 | envelope |
gelatin, unflavored
|
|
| ¾ | cup |
water
cold |
|
| 2-3 | cups |
fruit
* |
* |
| 1 | each |
graham cracker pie crust
tart shell or sponge cake cups |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
apple juice concentrate
undiluted |
|
| 1 | envelope |
gelatin, unflavored
|
|
| 177 | ml |
water
cold |
|
|
fruit
* |
* | ||
| 1 | each |
graham cracker pie crust
tart shell or sponge cake cups |
*
|
Directions
*Fruit: bananas, berries, plums, any fruit except raw papaya or pineapple Defrost apple juice just enough to remove it from the can. Sprinkle gelatin on cold water. Wait 1 minute, then heat gently; just until gelatin dissolves. Remove from heat and stir in undiluted apple juice until melted. Refrigerate just until syrupy. Meanwhile, arrange fruit attractively in pie crust or tart or spongecake cups. When apple gelatin is slightly thick, spoon it gently over fruit, using only as much as you need to entrap fruit in a see-through glaze (about ½ to ⅔ the amount). Chill until set. Store in the refrigerator.
