8 strawberry non-frosted Pop-Tarts
1/4 c vegetable oil
1 1/2 T vanilla extract
1/4 c light pancake syrup
1/4 t salt
Filling:
2 1/2 T fresh lemon juice
2 1/2 t fresh lemon rind
3/4 c sugar
1/4 t salt
2/4 c water
2 3/4 T flax seed
1/3 pack raspberry Jello Mix
1/4c all purpose lour
meringue to your taste
- Bake the crust at 300 until golden brown. Let cool and keep cool.
- Cook the filling ingredients over medium heat until pasty. Remove from heat and let cool. Pour filling into crust and refrigerate until hardened, about 3 hours.
Enjoy, Ashley
