Strawberry-Lime Ice Cream Pie


In this healthy strawberry daiquiri-inspired ice cream pie recipe, graham crackers make an easy and tasty crust for the strawberry, rum and lime filling made with nonfat vanilla Greek yogurt. For a nonalcoholic “virgin” daiquiri pie, omit the rum.

Ingredients

  • 2 cups coarsely crumbled graham crackers
  • 3 tablespoons canola oil
  • ¾ cup heavy cream
  • ⅓ cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 2 cups sliced strawberries, divided
  • 2 tablespoons white rum
  • 1 tablespoon lime zest, divided












Preparation

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  1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. Process graham crackers in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
  3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
  4. Clean out the bowl of the food processor and puree 1 cup strawberries. Gently fold the strawberry puree, rum and 2 teaspoons lime zest into the yogurt-cream mixture.
  5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the remaining 1 cup strawberries and remaining 1 teaspoon lime zest. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
  • Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
  • Equipment: 9-inch pie pan (not deep dish)
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Homemade Vanilla Ice Cream



Here's a simple recipe for low-fat vanilla ice cream. Our version has all the richness you'll need but about 90 fewer calories than store-bought premium ice cream and a whopping 15 grams less total fat and 10 grams less saturated fat per serving.


Ingredients


  • 1½ teaspoons unflavored gelatin
  • 1 tablespoon water
  • 3 cups low-fat milk, divided
  • 3 large egg yolks
  • 1 14-ounce can nonfat sweetened condensed milk
  • 1 vanilla bean



















Preparation

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  1. Sprinkle gelatin over water in a small bowl; let stand, stirring once or twice, while you make the base for the ice cream.
  2. Pour 1½ cups milk into a large saucepan. Cut vanilla bean in half lengthwise; scrape the seeds into the milk and add the pod.
  3. Heat the milk mixture over medium heat until steaming. Whisk egg yolks and condensed milk in a medium bowl. Gradually pour in the hot milk, whisking until blended. Return the mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the back of the spoon is lightly coated, 3 to 5 minutes. Do not bring to a boil or the custard will curdle.
  4. Strain the custard through a fine-mesh sieve into a clean large bowl. Add the softened gelatin and whisk until melted. Whisk in the remaining 1½ cups milk. Cover and refrigerate until chilled, at least 2 hours.
  5. Whisk the ice cream mixture and pour into the canister of an ice cream maker. Freeze according to manufacturer's directions. If necessary, place the ice cream in the freezer to firm up before serving.
  • Make Ahead Tip: Store in an airtight container in the freezer for up to 1 week.
  • Equipment: Ice cream maker
  • Tip: Jazz up homemade ice cream with stir-ins, like crumbled cookies, toasted nuts or chopped fruit. Here are few tips to get you started: • Stir-ins should be small, about the size of a pea. • Cool toasted ingredients completely before adding them to the ice cream maker. • Check your ice cream maker's instructions when it comes to judging the volume of your stir-ins. In general, we recommend 1 cup of stir-ins per quart of ice cream. • Add stir-ins to the ice cream maker during the last 5 minutes of freezing.

Mango-Coconut Ice Cream Pie



In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the mango and coconut filling made with nonfat vanilla Greek yogurt.

Ingredients

  • 2 cups coarsely crumbled gingersnaps (see Tips)
  • 3 tablespoons canola oil
  • ¾ cup heavy cream
  • ⅓ cup sugar
  • 1 cup nonfat vanilla Greek yogurt
  • 1 small ripe banana
  • 1 ripe mango, finely chopped
  • ½ teaspoon coconut extract
  • 2 tablespoons toasted coconut flakes (see Tips)























Preparation

  • Active
  • Ready In
  1. To prepare the crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray.
  2. Process cookies in a food processor until finely ground. Add oil and process until well combined. Using your fingertips or the back of a spoon, press the crumb mixture into the bottom and up the sides of the prepared pan. Bake until just set, 10 to 12 minutes. Transfer to a wire rack to cool.
  3. To make the filling: Whip cream in a medium bowl with an electric mixer until starting to thicken. Add sugar and continue whipping until stiff peaks form. Gently fold in yogurt.
  4. Clean out the bowl of the food processor, add banana and process until pureed. Gently fold the banana puree, mango and coconut extract into the yogurt-cream.
  5. Spread the flavored yogurt-cream mixture into the cooled crust. Top with the coconut. Freeze until very firm, at least 5 hours. To serve, let the pie stand at room temperature until softened slightly, about 15 minutes, before slicing.
  • Make Ahead Tip: Once frozen, wrap airtight and freeze for up to 1 week. Let stand at room temperature for about 15 minutes before serving.
  • Equipment: 9-inch pie pan (not deep dish)
  • For a healthier cookie crust, choose cookie brands without any partially hydrogenated oils (trans fats). We like Mi-Del ginger and chocolate snaps. Look for them in the natural-foods section of well-stocked supermarkets and at natural-foods stores.
  • To toast coconut, place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes, or spread in a shallow baking dish and bake at 350°F until light golden and fragrant, 5 to 10 minutes.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

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