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Almonds, Blueberries, Dessert, Nutrim

Summer Berry Pie

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Summer Berry Pie

Course: Dessert

Calories: 4005kcal

Equipment

Food processor
Blender

Ingredients

Homemade Whipped Topping:

1 cup instant non-fat dry milk
1 cup ice water
4 Tbsp granulated sugar
1 tsp almond extract
5 Tbsp Nutrim
3 tsp lemon zest fresh
2 tsp lemon juice fresh

Crust:

1 ½ cups almonds
2 cups dates chopped

Fruit Layer:

3 bananas sliced
1 quart strawberries sliced
1 pint blueberries whole
2 kiwi sliced
1 tsp lemon juice fresh

Instructions

For Whipped Topping:

Mix dry milk with water and beat for three minutes or until stiff peaks appear.
Add sugar, almond extract, Nutrim, lemon zest and lemon juice.
Blend for four minutes or until thick.

For Pie:

Blend almonds and dates in a food processor.
Press into pie plate to form crust.
Add one teaspoon of lemon juice to sliced bananas.
Layer bananas into piecrust.
Spread 3 tablespoons of whipped topping over bananas.
Layer ½ of the strawberries, blueberries, and kiwi slices over whipped topping.
Repeat layers ending with fruit.
Garnish with ground dates.

Nutrition

Dessert, Extra Virgin Olive Oil, Nutrim, Quick & Easy

Cholesterol-Free Pie Crust

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Cholesterol-Free Pie Crust

Total Time10 mins

Course: Dessert

Servings: raw 9" crust

Calories: 1104kcal

Ingredients

1 cup Whole Wheat Pastry Flour could substitute white flour
⅓ cup Nutrim®
½ tsp Salt
⅓ cup Extra Virgin Olive Oil
3 Tbsp Water

Instructions

MIX flour, salt, and Nutrim® in a large bowl.
MIX oil and water in a separate small bowl.
STIR both mixtures with fork until large clumps form.
PRESS dough into a ball and then flatten into a 5-6" "pancake".
ROLL dough between 2 sheets of wax paper to form a ¹/ 8" thick 10½" circle. Remove top wax paper sheet.
PLACE pie pan upside down on the dough. Flip to transfer the dough into the pan. Remove wax paper.
PRESS the dough gently into the pan.
SHAPE the edge of the crust, if desired. Crust is now ready for pie filling. Be sure to check pie recipe to see if you need a pre-baked pie crust.

Notes

TIP: Double recipe for Double Pie Crust.

Nutrition

Dessert, Extra Virgin Olive Oil, Nutrim

Fresh Pumpkin Pie

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3.50 from 2 votes

Fresh Pumpkin Pie

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

Course: Dessert

Servings: servings

Calories: 297kcal

Equipment

Oven

Ingredients

1 small Pie Pumpkin or one 15 oz. can
1 can Evaporated Milk 12 fl. oz.
2 Eggs beaten
¾ cup Brown Sugar packed
1 tsp Ground Cinnamon
½ tsp Ground Ginger
½ tsp Ground Nutmeg
½ tsp Salt
1 Cholesterol-Free Pie Crust

Instructions

CUT pumpkin in half, scoop out seeds and stringy portions. Cut pumpkin into large chunks.
STEAM the pumpkin in a pot with a steamer basket, for 20-30 minutes or until tender. Drain, cool, & remove the peel. Return pumpkin to pot & mash. Drain excess water.
PREHEAT oven to 400°F.
BEAT 2 cups pumpkin, evaporated milk, eggs, brown sugar, cinnamon, ginger, nutmeg and salt together in a large bowl with a mixer on medium speed. Blend well.
POUR into a pie crust (page 17.)
BAKE 40 minutes or until a knife inserted 1 inch from the edge comes out clean.

Nutrition

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