Creamy Frozen Berry Pie
By Cait Johnson, inspired by a recipe in Eating Well magazine.
Simple Solution
It is so hot here in the American Northeast that a frozen berry dessert sounded like a perfectly delicious way to cool off. But most of the recipes I found were loaded with fat-laden whipped cream. Then I came upon this gem!
Here, a cooked meringue marries beautifully with fresh or frozen berries (I used blueberries, but raspberries or strawberries would work just as well) to make a creamy frozen confection that isn’t loaded with fat. I used a prepared graham crust, so the process was a snap. Read the recipe for Creamy Frozen Berry Pie here.
INGREDIENTS
3 cups berries, fresh or thawed frozen (blueberries, raspberries, strawberries, or blackberries could all work)
2 tablespoons lemon juice
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup organic granulated sugar
1/2 teaspoon cream of tartar
1 pre-baked graham cracker or chocolate-cookie crust
1. Using a blender or food processor, puree the berries, lemon juice, and salt until smooth. Strain the puree through a fine-mesh sieve, using a spoon to press on the solids, and then discard the seeds.
2. In a large saucepan, bring an inch of water to a slow simmer. In a stainless steel bowl, combine the egg whites, sugar, and cream of tartar. Beat with an electric mixer on medium until the mixture is foamy.
3. Place the bowl over the simmering water and keep beating with the mixer, about 3 1/2 minutes, until the mixture is thick and glossy. Then increase the mixer speed to high and beat over the water for another 3 1/2 minutes or so until the meringue is quite stiff and glossy. (The eggs should be safely cooked through at this point.)
4. Remove bowl from simmering water and continue to beat on medium speed for about 4 minutes, until the mixture has cooled to room temperature.
5. Gently fold the berry puree into the meringue to combine. Scrape mixture into the pre-baked shell and freeze about 6 hours, until solid.
6. When ready to serve, allow the pie to soften at room temperature for about 10 minutes, then slice.
Serves 8.
Simple Solution
It is so hot here in the American Northeast that a frozen berry dessert sounded like a perfectly delicious way to cool off. But most of the recipes I found were loaded with fat-laden whipped cream. Then I came upon this gem!
Here, a cooked meringue marries beautifully with fresh or frozen berries (I used blueberries, but raspberries or strawberries would work just as well) to make a creamy frozen confection that isn’t loaded with fat. I used a prepared graham crust, so the process was a snap. Read the recipe for Creamy Frozen Berry Pie here.
INGREDIENTS
3 cups berries, fresh or thawed frozen (blueberries, raspberries, strawberries, or blackberries could all work)
2 tablespoons lemon juice
1/4 teaspoon salt
2 large egg whites, at room temperature
1/2 cup organic granulated sugar
1/2 teaspoon cream of tartar
1 pre-baked graham cracker or chocolate-cookie crust
1. Using a blender or food processor, puree the berries, lemon juice, and salt until smooth. Strain the puree through a fine-mesh sieve, using a spoon to press on the solids, and then discard the seeds.
2. In a large saucepan, bring an inch of water to a slow simmer. In a stainless steel bowl, combine the egg whites, sugar, and cream of tartar. Beat with an electric mixer on medium until the mixture is foamy.
3. Place the bowl over the simmering water and keep beating with the mixer, about 3 1/2 minutes, until the mixture is thick and glossy. Then increase the mixer speed to high and beat over the water for another 3 1/2 minutes or so until the meringue is quite stiff and glossy. (The eggs should be safely cooked through at this point.)
4. Remove bowl from simmering water and continue to beat on medium speed for about 4 minutes, until the mixture has cooled to room temperature.
5. Gently fold the berry puree into the meringue to combine. Scrape mixture into the pre-baked shell and freeze about 6 hours, until solid.
6. When ready to serve, allow the pie to soften at room temperature for about 10 minutes, then slice.
Serves 8.
posted by Lisa | 8:03 AM
0 Comments:
Post a Comment
<< Home