• 1 cup

  All-Bran® Original

  see savings

  
• 1/2 cup

  whole wheat flour

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• 1/4 cup

  all-purpose flour

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• 1/4 teaspoon

  salt

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• 3 teaspoons

  sugar

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• 1 teaspoon

  cinnamon

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• 1/4 cup

  margarine or butter, softened

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• 2 tablespoons

  water

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• 1 envelope

  unflavored gelatin

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• 1/4 cup

  cold water

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• 1 container

  (16 oz.) low-fat cottage cheese

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• 1/4 cup

  sugar

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• 1 cup

  sliced ripe banana, about 1 medium

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• 1 1/2 cups

  sliced, fresh strawberries

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• 1/2  cup

  fresh blueberries

  see savings

  

1.

Combine KELLOGG'S ALL-BRAN cereal, flours, salt, the 3 tablespoons sugar and cinnamon. Using pastry blender, cut in margarine until mixture resembles coarse crumbs. Add the 2 tablespoons water, mixing with fork. Mixture will be crumbly. With back of spoon, press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust.

2.

Bake at 400 degrees F about 10 minutes or until lightly browned. Remove from oven. Cool completely.

3.

In small saucepan, soften gelatin in the 1/4 cup water, about 5 minutes. Cook over low heat, stirring constantly, until gelatin dissolves. Remove from heat.

4.

In electric blender or food processor container, place cottage cheese, the 1/4 cup sugar, banana, 1/2 cup of the strawberries and hot gelatin. Process until completely smooth.

5.

Pour half cheese mixture into pie shell. Arrange 1/2 cup strawberries over surface. Gently pour remaining cheese mixture over strawberries. Garnish pie with remaining strawberries and blueberries. Chill until set, about 2 hours.

Note

Blueberries may be replaced with 1/2 cup of other bite-size fresh, frozen or well-drained, canned, fruits.