Serves: 8
Total Calories: 180
1. Using food processor or electric blender, crush KELLOGG'S ALL-BRAN cereal with dates until mixture resembles fine crumbs. In medium bowl, combine cereal mixture with flour and salt. Mix in oil until crumbly. Add water gradually, stirring with fork until mixture will hold shape when pressed against side of bowl. Press evenly and firmly in bottom and on side of 9 inch pan to form crust. Prick bottom and sides with fork.
2. Bake at 400°F about 12 minutes or until set and lightly browned. Cool completely.
3. Measure cornstarch into medium saucepan. Add about 1/2 cup apricot nectar, stirring until smooth. Stir in remaining nectar and lemon peel. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking and stirring 1 minute longer. Remove from heat. Cool completely.
4. Fold in cantaloupe. Gently fold in raspberries. Fill pie shell. Chill at least 3 hours. Serve garnished with whipped topping, if desired.
This Cantaloupe-Raspberry Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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