Light, refreshing desserts make a welcome finale to summer barbecues or patio meals. Especially those that look elegant, yet are deceptively simple to prepare.
The crust of Light and Creamy Lemon Pie is made from crushed bran flakes, which are lightly sweetened and held together with butter. A creamy filling of ricotta cheese, zesty lemon and colorful blueberries is spooned inside.
Tuck away the pie in the refrigerator until firm. Garnish with additional fruit, whipped topping and slivered lemon peel just before serving. LIGHT AND CREAMY LEMON PIE
1 1/2 envelopes unflavored gelatin
1/4 cup cold water
1 (15-ounce) container ricotta cheese
1 (14-ounce) can sweetened condensed milk
1 tablespoon grated lemon peel
2 tablespoons lemon juice
1 teaspoon vanilla
1/2 cup frozen non-dairy whipped topping, thawed
1 1/2 cups blueberries
Sprinkle gelatin over cold water and let stand 1 minute. Stir over low heat until dissolved, then set aside.
Combine cheese and condensed milk and beat until creamy. Stir in lemon peel, lemon juice, vanilla and gelatin mixture.
Fold in whipped topping and blueberries. Spoon into Cereal Crust. Chill until firm, 3 to 4 hours. Makes 6 to 8 servings.
Note: Garnish with additional blueberries, whipped topping and slivered lemon peel, if desired. Cereal Crust
4 cups bran flakes
2 tablespoons granulated sugar or brown sugar
1/3 cup butter or margarine, softened
Finely crush bran flakes to make 1 1/4 cups crumbs. Combine with sugar and butter. Press firmly on bottom and sides of 9-inch pie pan. Chill 1 hour before filling.
Note: Bran flakes with raisins, or whole wheat and bran cereal may be substituted for bran flakes, if desired.