Fresh Strawberry-Raspberry Pie

Posted on June 30, 2009

photo08_5

Fresh Strawberry-Raspberry Pie

The perfect summer dessert when fresh berries are sweet and plentiful. If you don’t need to watch your cholesterol, use 4 tablespoons of unsalted butter in place of the canola oil in the crust.

Makes one 9-inch pie; serves 8
Graham Cracker Almond Piecrust
1-1/4 cups finely crushed graham cracker crumbs
1/3 cup finely chopped sliced almonds
2 tablespoons brown sugar
3 tablespoons canola oil
Filling
1 pound fresh strawberries (about 4-1/2 cups), washed and hulled,
smaller berries quartered, larger ones into sixths or eighths
12 ounces fresh raspberries (about 1 ½ cups)
¾ cup sugar
¼ cup cornstarch
½ cup water

1 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.

2. Combine all of the ingredients for the graham cracker almond piecrust in a bowl and mix until well blended. Transfer the crumbs to a 9-inch pie plate and press them evenly over the bottom and up the sides of the plate. Bake the pie shell for 12 to 14 minutes, or until it is firm to the touch. Remove from the oven and let cool before filling.

3. In a large bowl, combine the strawberries and raspberries. Puree 2 cups of the berries to a food processor or blender and puree until smooth. (Note: The pureed berries should yield about 1-1/3 cups.) Set aside the remaining berries.
4. Combine the berry puree, sugar, cornstarch, water, and lemon juice in a saucepan, bring to a simmer over medium heat, stirring constantly, and simmer for 2 minutes, stirring, or until the mixture becomes thick and shiny. Remove from the heat.

5. Place half of the reserved strawberries and raspberries in the pie shell and pour half of the hot berry mixture over them. Add the remaining strawberries and raspberries and top with the remaining hot berry mixture. Using a spoon, gently move the berries until all of them are covered with sauce and the sauce touches the sides of the piecrust.

6. Cover with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. Serve chilled. Refrigerate leftovers.

Nutrition Highlights: Vitamin C and cholesterol free

Approximate Nutritional Information: One-eighth fresh strawberry-raspberry pie: Calories: 225 cals, 11%; Protein: 2g, 5%; Total fat: 8 g, 13%; Saturated fat: .5 g, 3%; Cholesterol: 0 mg, 0%; Carbohydrates: 38 g, 13%; Fiber: 4g, 16%; Sodium: 23 mg, 1%; Vitamin C: 55 mg, 91%; Vitamin K: 10 mcg, 12%; Diabetic Exchange: 1 Starch, 1-1/2 Fruit, 1 Fat
Source: Eating for Lower Cholesterol: A Balanced Approach to Heart Health with Recipes Everyone Will Love

More about , , , ,

Keep Salad Greens Crisper Longer

Posted on June 24, 2009

Fresh greens are like flowers-they need to be treated with a gentle hand and stored properly to maximize their shelf life. Wash greens on the same day you purchase them (this does not apply to tight-headed greens, such as endive or radicchio, which should be cleaned just before consuming). Remove any damaged outer leaves, then separate the remaining leaves and place them in a large bowl of water. Gently squish to remove any dirt. Lift the greens out of the water, leaving the dirt behind-do not pour them into a colander, which simply throws any dirt back on the clean leaves. Dry the leaves in a salad spinner, then place them in a zip-lock bag and refrigerate. Do not cut or tear the leaves before storing them as that will create more surface area for oxidization (the rusty color that sometimes occurs).

More about ,

Save Money with Homemade Yogurt

Posted on June 18, 2009

Why would you want to make your own yogurt when it’s readily available in grocery stores? Here are three good reasons: 1) You control what goes into it: no gelatin, artificial coloring, or preservatives; 2) it’s remarkably easy; and 3) it will save you some money in the long run, especially if your family eats a lot of yogurt (like mine does).

My advice is to invest in a good yogurt machine. I am pleased with my Euro Cuisine Yogurt Maker. Once a week, I make the following recipe. Before I begin, I preheat my yogurt machine (preheating is not called for in the directions, but I find it speeds up the setting time) for about 20 minutes while I’m warming the milk.

To fill seven 6-ounce yogurt jars, place 4 cups (1 liter) whole milk or 2% milk, in a saucepan and heat it to the point just before it boils, about 6 or 7 minutes (watch it closely). Remove the milk from the stove and let it sit at room temperature for 3 minutes. Whisk in 4 tablespoons of plain, unsweetened store-bought yogurt, then evenly distribute the milk mixture among the jars. Place the jars in the yogurt machine and heat for 6 hours, or until set. Once the yogurt has set, seal the jars (while they are still warm), and refrigerate. Note: Follow the directions on your yogurt maker as all models vary.

More about

Calcium-and-Protein Powered Smoothies

Posted on June 8, 2009

smoothiesIt’s all about smoothies these days…and the choices are endless. I mean, just look in the grocery store and you’ll find shelves of smoothies that deliver extra protein, vitamins, antioxidants, calcium, and so on. Wish they’d invent one to get rid of wrinkles! You can give your own smoothies, either homemade or store-bought, a boost of calcium by whisking 1/3 cup pasteurized instant nonfat dry milk into 1-1/2 to 2-cups of liquid. This will add about 14 grams of protein and 500 milligrams of calcium (1/2 the recommended daily intake!) to your power drink. Moms with kids who need more calcium, take note.

More about , , , , , ,