Monday, February 22, 2010

2 Recipe #72: Grapefruit Pie

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Since I noticed that this blog has relatively few dessert recipes, I decided that, while desserts aren't a typical focus for me in my day-to-day life, I should probably still rectify that & add a few more healthy dessert recipes for those who might feel differently.

I didn't grow up eating dessert after dinner, & still haven't become accustomed to this idea. To me, traditional desserts are something reserved for special occasions & not an everyday kind of thing. And, unless you count the occasion fresh fruit served after the meal, our family is usually so full from the fiber-rich, vegetable based dinners that I make, that we usually don't have room for dessert anyhow. :)

I hope that, by providing you with tasty & truly satisfying, healthy alternatives to the usual fat & sugar laden "traditional" desserts, that it will help bring you closer to your health & weight management goals. Of course, these goals are most effectively achieved when combined with exercise. Healthy eating, while certainly very important, is only half of the equation. Speaking of which, I need to get my rear-end to the gym soon before it mushrooms into two gigantic basketballs. :)

Anyhow, enough verbiage.  Here's the recipe:


Grapefruit Pie

Ingredients:
1/2 ruby red grapefruit, peeled & sliced into thin wedges
1/4 c. grapefruit juice
1 tsp. grapefruit zest
1 c. nonfat yoghurt
1 packet Knox plain gelatin
1/2 c. cold water
2 egg whites, room temperature
1/8 c. (2 Tbsp.) apricot nectar
1/4 tsp. lemon juice
1 Tbsp. honey
1 nonfat (or lowfat) graham cracker crust pie shell (NOTE: The 9 oz. "Keebler" brand "Ready-Crust" is the kind I use.)

Directions: Wash grapefruit, peel, break into even wedges, & set aside. Pour 1/2 c. water into a sauce pot. Then add gelatin & let stand for 1 minute. Bring mixture to a rolling boil, about 2 minutes, & then remove from heat. Stir until dissolved, mixing continuously to prevent gelatin from congealing or sticking to the sides of the sauce pot. Allow to cool for about 2 minutes & set aside. Mix egg whites in a mixing bowl until stiff peaks form. Then toss the gelatin mixture & all remaining ingredients into a mixing bowl, minus the grapefruit wedges & the pie crust (!). Mix on high for 2-3 minutes, or just enough mixture is until frothy & smooth but still fluffy. Be careful not to overblend, or the mixture will liquify & not retain its fluffiness. Pour the contents into pie shell & freeze for 4 hours. Refrigerate grapefruit slices until you are ready to serve pie; then garnish pie with slices & serve. Remove from freezer 30 minutes before serving. Pie should be slightly frozen when served, but not "hard as a rock" or liquified. It should have a soft, creamy texture. To test, take toothpick and stick it in pie. If you are able to stick the toothpick into the pie and remove it easily, it is probably ready to serve. If you are not serving the pie immediately, place it in the fridge to keep cool until you ready to serve it.

If you are serving the pie the next day, it can actually be frozen overnight (or longer).

Yield: 1 pie.


Chef's Notes: If, for some reason, you can't find a low/nonfat graham cracker crust pie shell, or you'd like to make it yourself,  just combine about 1 3/4 c. low/nonfat graham cracker crumbs, 4 Tbsp. nonfat plain yoghurt, & 3 Tbsp. honey in a bowl, make into a dough ball, roll out, & then press into a pie plate. Alternatively, the combination of 2 c. low/nonfat graham cracker crumbs & 4-5 Tbsp. OJ also works quite nicely. This should work for most (i.e., read "standard-sized") pie plates.

Alternate Ingredients: You could also substitute the grapefruit juice & zest with another citrus fruit like lemons, limes, or oranges.  If you use oranges, then you probably don't need to add the honey to the filling.  Oranges are already sweet enough as is. :)

Also, I wouldn't recommend substituting the grapefruit wedges with lime or lemon wedges in the above example; that would make for a rather face-puckering experience. :) Instead, top the pie with other, "gentler-tasting" fruits like orange or strawberry slices, etc.

2 comments:

Danielle said...

what a beautiful pie and a great picture.

Cyberpenguin said...

Thanks so much, Danielle. If you make it, let me know how it turns out for you. Am working on a cookbook of all-original recipes & would really appreciate your feedback. :-D

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