- 8
Ingredients
- 3/4 cup rolled oats
- 1/2 cup flour
- 1 tsp sugar
- 1/4 tsp salt
- 3 tbsp skim milk
- 3 tbsp cooking oil
- 1 cup strawberries
- 3/4 cup water
- 1/2 of a 6-ounce can (about 1/3 cup) frozen apple juice concentrate
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- Several drops red food coloring, optional
- 5 cups halved strawberries
- Vanilla yogurt, optional
Preparation
Step 1
In a blender container place the oats. Cover and blend about 1 minute or until ground. In a medium mixing bowl stir together ground oats, flour, sugar and salt. Combine milk and oil; add to flour mixture. Stir until moistened. Form dough into a ball; flatten slightly with hands.
Dampen work surface to prevent sliding. Place the ball of dough between two squares of waxed paper; roll dough into a 12-inch circle. Peel off top paper and fit dough, paper side up, into a 9-inch pie plate. Remove paper. Prick bottom and sides; flute edge. Bake at 450 F for 10 to 12 minutes or until golden. Cool on a wire rack.
In a medium saucepan mash the 1 cup berries; add the 3/4 cup water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Strain through a sieve; discard pulp.
In the same saucepan combine juice concentrate and cornstarch. Add sieved liquid. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in lemon juice. Cool for 5 minutes.
If desired, stir food coloring into cooled juice mixture. Gently fold into halved berries. Pour into the baked crust. Cover and chill for at least 5 hours. Serve with yogurt, if desired.