Page 377 - 27040_eyal.27040_pnim_eyal.1.1A

just desserts

yields 12 servings
NO-BAKE CREAM PIE
Here’s a nutritious (but still delicious) version of the classic cream pie. The whipped topping
is made with coconut milk instead of the chemicals, preservatives, and sweeteners contained
in commercial whipped topping. Choose between the creamed nut filling or chocolate filling to
suit your cream pie craving.

CRUST CHOCOLATE CREAM FILLING WHIPPED TOPPING yields 32 servings
1 cup raw macadamia nuts or cashews 2 cups sugar-free chocolate chips 1 14-ounce can coconut milk,
2 cups shredded coconut or carob chips chilled
½ cup agave nectar or honey 8 eggs, separated ½ cup powdered xylitol or FRUIT CRISP
3 tablespoons fresh lemon juice 2 tablespoons red wine confectioners’ sugar Made with cholesterol-lowering
6 tablespoons powdered xylitol 6 tablespoons arrowroot starch agents —olive oil and oats—this
CREAMED NUT FILLING or confectioners’ sugar or potato starch dessert easily replaces apple kugel or
1 cup macadamia nuts or cashews 1 tablespoon vanilla extract any fruit pie.
½ cup agave nectar or honey 3 egg yolks 6–7 pounds of fruit, such as apples,
3 tablespoons fresh lemon juice 3 tablespoons oil peaches, plums, and apricots,
Sliced kiwi, sliced mango, berries, or ½ teaspoon cinnamon, for pitted and sliced
other fruit sprinkling 1/3 cup olive oil
1/3–½ cup honey, to taste
1. To prepare the crust, in a food processor, blend the nuts, coconut, agave nectar or honey, and lemon juice until the ½ teaspoon cinnamon
mixture is finely ground and forms a lump without sticking to the walls of the bowl. Let stand at room temperature ½ cup wheat germ (optional)
for 30 minutes. Press the crust into a 9-inch pie dish. Freeze. ¾ cup gluten-free oats
2. Fill the pie with either the creamed nut filling or the chocolate cream filling. To prepare the creamed nut filling, in a ½ cup ground nuts or coconut
food processor, blend the nuts, agave nectar or honey, and lemon juice for approximately 4–5 minutes until smooth 1. Layer the fruit slices in a roasting
and creamy. Spoon the creamed nut filling into the pie crust. Top with the kiwi slices, berries, mango, or other fruit pan.
and freeze. 2. In a medium bowl, combine the
3. To prepare the chocolate cream filling, melt the chips in a double boiler. Add the yolks and wine. Beat the egg whites olive oil, honey, cinnamon, wheat
in the bowl of an electric mixer, slowly adding the xylitol or sugar, until stiff. Fold into the chocolate mixture. Pour germ, oats, and nuts or coconut.
over the crust and freeze. Sprinkle the mixture over the
4. To prepare the whipped topping: Open the can of coconut milk and scoop the solidified fat from on top into the bowl fruit. Bake at 350˚ F for 1 hour.
of the electric mixer, being careful not to mix with the water that has remained below. (Reserve the water for use in
smoothies, soups, and sauces.)
5. Whip the coconut fat with the electric mixer for one minute. Slowly add the xylitol or sugar, starch, vanilla, yolks,
and oil and beat only until well combined. Spread over the filled pie crust, sprinkle with cinnamon, and return to the
freezer. Cut and serve when half thawed.

Apple Crumble
380 HEALTHY EVER AFTER with a pinch of stevia. extract, and carob powder until smooth, using a spatula to scrape the sides every once in a while. Sweeten to taste If the mixture is too loose, let stand at room temperature for 30 minutes. and nuts, for garnish water for 4 hours and drained 4. Spoon the mixture into the crust. Garnish with mint leaves, cranberries, blueberries, and/or nuts. Chill and serve. 3. To prepare the mousse, in a food processor or a strong blender, blend the cranberries, rhubarb, n

381

orange juice

(see recipe note)

yields 24 servings