Dessert for breakfast? No Way!

And I say YES way!

Prepared the night before and left in the fridge to set, you can have your pie and eat it too. Someone wanted a sweet treat for their birthday, but wanted to be healthier about it. After baking crazy stuffed cookies, butter-oozing bread and other less than health conscious concoctions, I agreed.

METHOD

1. Brush one side of the grill with oil, then preheat grill to 350°F using only one set of burners.
2. Measure out the cereal into a sturdy and clean bag. Crush it up further with a rolling pin or something similarly heavy. Melt the butter and mix the two together. Press the cereal evenly into the bottom of an oven safe pie plate or dish you will be using. Place the plate onto the unlit side of the grill and let that bake for 5 to 10 minutes. The grill does not need to be fully warmed when you do this. Just bake until the cereal has gone crispy again and makes like the crust of a cheesecake.
3. Wash, peel, and core the strawberries and peaches. Slice the peach into wedges, and the strawberries in half.
4. Grill the berries and peaches until they are warmed and have a bit of grill marks on them. Remove from grill and let cool completely along with the crust.
5. When the berries, peaches and crust are cool, mix the yogurt, any flavour you like, and the whipped topping. Pour them over the crust. Lay the peaches and strawberries in a pleasing pattern.
6. Refrigerate for at least one hour, if not overnight. If you’re impatient, you can put in the freezer for 30 minutes, but do not leave it in the freezer over night.

Quite obviously, you do not need to grill the fruit. AND you can always use different fruits if you so prefer. I used vanilla yogurt for this. Try, if you can, to use something a little thicker when it comes to yogurt so that the pie will hold its shape better when served.

How did yours turn out? Mine was delicious. We ended up eating it for breakfast, much to everyone’s shock and delight…and again for a mid afternoon snack.

Happy Grilling!