Triple Berry Cereal Bars Food

TRIPLE BERRY MERINGUE BARS

Steps:

• HEAT oven to 350 degrees F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
• COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan.
• BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
• BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil.

NO-BAKE HEALTHY STRAWBERRY-ALMOND CEREAL BARS

Steps:

• Spray an 8-inch square baking pan and a wooden spoon with cooking spray.
• Melt the butter in a medium saucepan over medium heat. Add the marshmallows and salt and stir with the prepared spoon until the marshmallows have completely melted, about 2 minutes. Stir in the almond butter and vanilla.
• Add the rice cereal and strawberries and stir until the mixture is fully combined. Remove the pan from the heat and let the mixture cool slightly for a few minutes. Stir in the white chocolate chips. (They will melt slightly.)
• Transfer the mixture to the prepared pan and press into an even layer. Let stand at room temperature until firm, about 20 minutes. Cut into 9 bars. Store at room temperature in an airtight container up to 2 days.

BROWNIE-MACA ENERGY BARS

Steps:

• Line a 9-by-5-by-3-inch loaf pan with an overhanging piece of parchment paper to easily remove the bars.
• In a food processor, pulse together the dates, almonds, walnuts, cocoa powder, hemp seeds, maca powder, salt and water until the mixture starts to clump together. Pulse in the chocolate chips. Transfer the date mixture to the prepared pan and, using a greased piece of parchment paper, press down firmly to spread evenly.
• Refrigerate until firm, about 30 minutes. Remove the date bar from the pan and cut evenly into 6 bars. Drizzle the bars with melted chocolate and sprinkle with chestnut flakes if using.

TRIPLE BERRY PIE

Steps:

• Ease one disc of pie dough into an ungreased 9-inch pie pan. Refrigerate while you prepare the filling.
• Combine the brown sugar and lemon zest in a medium bowl. Rub together until fully incorporated. Add the cornstarch, nutmeg and salt and mix well. Add the raspberries, blackberries and blueberries and gently toss to coat with the sugar mixture. Set aside.
• To make a stencil, print out a Pi symbol that is about 4 1/2 by 5 1/2 inches. Trace the symbol onto the back of a paper plate. Cut out the symbol. You now have your template.
• Place a disc of dough on a lightly floured surface. Lightly flour the pie crust and place the template in the center. Cut out the Pi symbol and remove it carefully from the disc. Leave the remaining dough on the work surface.
• Add the lemon juice to the bowl of berries and gently toss until incorporated.
• Remove the pie pan from the refrigerator and spoon the berry mixture into it. Top the pie with the disc of dough you cut the Pi symbol from. Seal the edges and use a paring knife trim away any excess dough. Place the pie in the freezer.
• Preheat the oven to 400 degrees F. Lightly dust your work surface again with flour if needed. Place the third disc of dough on the surface. Punch out six each of the following, making the digits about 2 inches high: 3 •̣ 1 4.
• Make an egg wash by beating the egg and 1 tablespoon water until smooth in a small bowl. Remove the pie from the freezer and brush the top with the egg wash. Place the numbers and dots around the edges of the pie in this order 3 • 14, repeating until you have used them all. Brush the top with egg wash again.
• Place the pie pan on a baking sheet. Bake until the crust is golden brown and the filling is bubbling, about 50 minutes. Allow the pie to cool completely on the sheet pan before slicing.