Strawberry Banana Yogurt Pie
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp butter, melted
- 1 lb low-fat creamed cottage cheese, 2 cups
- 2 Egg whites
- 2 Whole eggs
- 0.5 cup evaporated skim milk
- 1/3 cup sugar, can use 1/2 cup raw unfiltered honey
- 1 tbsp grated lemon rind
- 1/3 cup fresh lemon juice
- 0.3 cup pastry flour, if possible, use whole wheat pastry
Instructions
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lemon slices for garnish
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1. In a small bowl combine the crumbs and butter and press
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the mixture into the bottom of a greased 9" lose bottom or
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spring formed pan. Place the pan in the freezer, while
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you prepare the filling.
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2. Preheat the oven to 300 degrees.
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3. In a blender or food processor combine the cottage
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cheese, egg whites, whole eggs, evaporated milk, sugar,
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lemon rind, and lemon juice. Process the ingredients,
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until they are smooth. Add the flour and process the
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mixture to blend thoroughly. Pour the filling into the
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prepared chilled crust.
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4. Baked the cake for 1 approximately hour at 350 degrees, or until the
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filling has set. Cool the cake in the pan on a rack. Loosen the edges of
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cake before removing the sides (but not the bottom) of
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the pan from the cake. Place the cake on a serving platter and garnish
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with lemon slices.
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Ingredients
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7 Whole wheat honey graham crackers
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2 tbsp. Butter
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3 tbsp. Fresh wheat germ
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1 oz. Whole raw milk
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16 oz. Plain low fat yogurt
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1 Envelope unflavored gelatin
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8 oz. Fresh or frozen strawberries (no sugar added)
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2 Ripe bananas
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2 tbsp. Grade C or D honey
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This pie is wonderful, yet has less than 1/2 the calories of the so called low
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calorie commercial pies and about 1/3 the calories of most pies.
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1. Crush the graham crackers, cut in the butter, and add the wheat germ
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(must be fresh—good quality wheat germ is sold in dated packages
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and if over 10 days is removed from the stores) and milk and mix until
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it forms a ball. Spread on a 9" pie pan.
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2. Bake pie crust for seven minutes in a pre-heated oven at 375 degrees
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F.
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3. Dissolve the gelatin in 3 tablespoons of boiling water and add all the
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other ingredients and mix well.
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4. Pour into the cooled pie crust and refrigerate for at least four hours.