Kellogg Red Berry Special K* Crisp

Kellogg Red Berry Special K* Crisp
  • 6 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 3:30 Total Time


Add all
  • 1

    peel and juice of one navel orange

  • 1 bag
    (125 ml)

    unflavoured gelatin

  • 1/2 cup
    (125 mL)

    Maple syrup

  • 2


  • 2 cups
    (500 mL)

    confectioner's sugar

  • 1/2 cup
    (125 mL)

    heavy cream (35 %), whipped

  • 1 cup
    (250 mL)

    plain yogurt

  • 4 cups
    (1 L)

    red berry Special K cereal

  • 1 1/2 cups
    (375 mL)

    frozen strawberries, puréed in the food processor

  • 1

    mango, cut into sections

  • Garnish

  • 6 to 8


  • 5

    mango sections

  • remaining whipped cream

  • mint leaves


Finely grate the orange peel to extract the juice.

Sprinkle the gelatine on the orange juice, mix and let stand for 2 to 3 minutes.

Melt in the microwave or in a double boiler.

Mix well until the gelatine is melted, and add the maple syrup.

Beat the eggs with the confectioner's sugar in a mixer.

Drizzle in 3/4 of the gelatine mixture.

When the mixture is creamy, gently incorporate 3/4 of the whipped cream and the yogurt.

Add 1/4 of the gelatine mixture to the strawberries. Set aside.

Pour 2 cups (500 mL) of the Red Berry Special K* in an 8 cup glass bowl.

Cover with half the yogurt mixture and half the strawberry mixture.

Cover with the 2 remaining cups (500 mL) of Red Berry Special K.

Cover with the mango, keeping 5 pieces for the garnish.

Cover with the remaining yogurt mixture and the remaining strawberry mixture.

Refrigerate for 3 to 4 hours before serving.

Garnish with mango sections, whipped cream, strawberries and mint leaves.

Source: Metro