2 c Fresh Strawberries
2 Bananas; mediun sliced
15 oz Ricotta cheese; FF
1 ts Vanilla
2 Egg whites; large
2 pk Gelatin; unflavored
1/2 c Apple juice; frozen *
———————————–CRUST———————————– 1 c Grape Nuts
1/3 c Apple juice; frozen *
1/4 ts Vanilla
* The frozen apple juice should be unsweetened, contentrate, and thawed. Wash, hull, and crush enough strawberries (about 15) to measure 1 cup. Slice bananas. Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved. Place strawberries and bananas into blender container; blend until smooth. Add vanilla. Slowly add Ricotta cheese; blend well. Add gelatin mixture and egg whites; blend well. Pour into unbaked Grape Nuts crust. Bake at 350 degrees for 1 hour. Remove from oven and cool. Refrigerate for 3 hours. CRUST: Mix all ingredients in a bowl. Let stand a few minutes until liquid is absorbed. Press into a 9″ round pan or springform pan to cover bottom of pan. To serve: Take 1 pint strawberries, washed, hulled, slightly mash with 2 Tablespoons apple juice concentrate and drizzle over each slice.