Frozen Mojito Pie

Since our lime tree is bearing fruit this year (for the first time) and loaded with limes, I'm on the lookout for lime recipes.


This recipe can easily be adapted for a low fat diet by substituting cream cheese and whipped topping with the no fat or low fat varieties.  We have recently switched to no fat cream cheese and honestly can't tell much of a difference in taste, but it makes a huge difference in calories and fat.  I have also started experimenting with butter substitutes that you can cook with and the results have been very encouraging, although I have not experimented with baking yet.  Butter can also be substituted with coconut oil, which is solid like butter or shortening.


I'm not sold on the pretzel crust . . . any ideas?  I was thinking along the lines of a graham cracker crust . . .

Ingredients:

1 cup finely crushed pretzels

5 tablespoons butter, melted

1 package (8 oz.) cream cheese, softened

3/4 cup sugar

Zest from 1 large lime

Juice from 1 large lime (if the limes you are using are really small, use two of them)

2 to 3 tablespoons finely chopped fresh mint (I like it minty, so I use 3 tbsp. of mint)

2 cups Whipped Topping

Directions:

In a medium sized bowl mix together the pretzel crumbs and the butter.

Press the pretzels onto the bottom of an 8-inch springform pan, or a round pan lined with plastic wrap.

Freeze the crust for at least one hour.

In your mixer’s bowl, beat together the cream cheese, sugar, zest, juice, and mint. Mix until well blended.

Whisk in the whipped topping.

Spoon the filling over the crust.

Freeze for at least 6 hours. Over night is best.

Carefully remove the pie from the pan and top it with some crushed pretzels and thin slices of lime.

Keep it frozen.

Source:  Foodbeast

Pina Colada Pie

Sandra Lee from the Food Network's Semi Homemade always

comes up with awesome recipes that are quick and easy!  When
I watched her program and saw her make this pie, I had to find
the recipe so I could share it.  Can't wait to try it out :)

Ingredients

• 3/4 cup pineapple-coconut nectar (recommended: Kern's)
• 1 cup light coconut milk (recommended: Thai Kitchen)
• 1 1/2 teaspoons rum extract, divided
• 1 (3.4-ounce) box instant vanilla pudding and pie filling (recommended: Jello-O)
• 1 cup shredded coconut meat
• 8 ounces whipped topping, divided
• 1 (9-inch) pie crust, baked (recommended: Marie Callender's)
• 1/4 cup shredded coconut meat, toasted, for garnish

Directions

In a large bowl, combine nectar, coconut milk, and 1 teaspoon rum extract. Sprinkle pudding mix over liquid and whisk for 2 minutes. Fold in coconut and 1/2 of the whipped topping.

Pour into pre-baked pie crust and chill in refrigerator for at least 3 hours.

Combine remaining whipped topping with 1/2 teaspoon rum extract. Top chilled pie with whipped topping and toasted coconut.

Recipe and Photo Source:  Food Network

Pecan Pie Pockets

While I'm supposed to be focusing on healthy food recipes,

 watching the Food Network Channel lures me to the

 sinful stuff that I'm craving.

  Paula Deen always comes through with some new awesome

 treats to try out for those times you just gotta be bad with food.

Photo and recipe source:  The Food Network Website

Ingredients

• Vegetable oil, for frying
• 1 cup sugar
• 2/3 cup light corn syrup
• 1/3 cup butter
• 2 large eggs
• 1 1/2 cups chopped pecans
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Flour, for dusting
• 1 premade pie crust
• 1 egg yolk, beaten
• Confectioners' sugar

Directions

In a Dutch oven or deep fryer, heat the oil over medium heat to 350 degrees F.

In a medium saucepan, combine the sugar, corn syrup, butter and eggs. Stir in the pecans, vanilla and salt. Bring to a boil over medium heat, reduce the heat and simmer 10 minutes.

On a lightly floured surface, unroll the pie crust. Cut out rounds using a 4 1/2-inch cutter. Re-roll the dough as needed. Repeat the procedure with the remaining dough. Place 1 pie crust round on a clean, flat surface. Lightly brush the edges of the crust with the beaten egg yolk. Place 1 heaping tablespoon of pecan mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and pecan mixture.

Fry the pies in batches until lightly browned, 1 to 2 minutes per side. Drain on paper towels. Lightly dust with confectioners' sugar, if desired.

Coconut Cake

I'm craving sweets!  

This Coconut Cake from Mr. Food caught my attention,

 not only because I love anything coconut, but it is one

of those cakes that uses a cake mix making it quick

and easy.  I also love the addition of coconut milk

 to the cake batter.  

I'm not sure if I'd like the whipped topping frosting

 . . . I'd use vanilla or cream cheese frosting instead,

adding some coconut milk.

UPDATE

We made this cake using commercial cream cheese

frosting with a little coconut milk added.  The cake

was awesome, however, it was a little too sweet with

that frosting.  Maybe the whipped topping frosting

isn't such a bad idea after all!

Ingredients

• 1 (18.25-ounce) package white cake mix
• 1 cup water
• ¹/2 cup coconut milk, divided
• ¹/4 cup vegetable oil
• 2 eggs
• 1 (12-ounce) container frozen whipped topping, thawed
• 1 (6-ounce) package frozen grated coconut, thawed

Instructions

1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with nonstick cooking spray, set aside.
2. In a large bowl, with an electric beater on medium speed, beat the cake mix, water, 1/4 cup coconut milk, the oil, and eggs for 2 minutes, or until smooth. Divide the batter between the cake pans.
3. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center of each comes out clean. Let cool for 10 minutes, then invert onto wire racks to cool completely. Using a fork, poke small holes in the bottom of the cakes.
4. Pour the remaining 1/4 cup coconut milk evenly over each cake. Place 1 cake layer upside down on a serving plate and frost the top with some of the whipped topping. Sprinkle one third of the coconut over the topping, pressing it into the topping. Place the second layer over the first and frost the top and sides with the remaining whipped topping. Sprinkle the remaining coconut evenly over the top and sides of the cake.
5. Serve, or cover loosely and chill until ready to serve.