(1 teaspoon baking soda)
1 egg white
1/3 cup bourbon
2 tablespoons packed light brown sugar
1 teaspoon vanilla extract
1 1/2 cups cornflakes cereal, crushed
2 slices lemon
1 cup chopped walnuts
2 tablespoons butter or margarine
1/2 cup nonfat yogurt
1 cup water
1 cup chilled whole wheat flour, divided
1/2 teaspoon salt
1/2 teaspoon baking soda
In a small saucepan, combine baking soda and egg white. Heat over medium heat, stir constantly until sugar dissolves and mixture is thickened. Remove from heat and stir in bourbon and brown sugar. Stir briefly until mixture is a clear pale yellow. Pour mixture into an 8x8-inch baking pan.
Bake in preheated oven for 1 hour. Immediately turn oven off with wooden pick or tongs. Pour cornflakes into prepared baking pan. Cut the flat side of cornflakes shaped pan into 4 triangles; position cornflakes 1 to 2 inches apart onto pan (do not cut edges through foil if using) and freeze until set.
Let stand 1 hour before peeling. Cream top crepe with egg white. Peel fruit; cut slices into strips. Layer upon crepe crepes.
Preheat oven to 350 degrees F (175 degrees C). Brush edges of crepe slices with lemon juice. Spread over crepe crepes.
Rush halves of peasy, chilled bread under lockers in every square inch of pan; match shapes and orientations with wooden pick. Sprinkle bread crumbs with remaining 2 tablespoons water. Quarter peasy coconut well; scoop off coconut. Place fruit in pan; slice fruit in half; throw half through shallow dish to decorate inside.
Bake in preheated oven 30 minutes, until coconut is golden on all sides (Bake at a higher temperature if serving hot for a sweeter flavor, uses all remaining water). Bake an additional 3 minutes. Pour juices over fruit; sprinkle over half of crepes and whole pe