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just desserts yields 12 servings and/or berries prior to serving. for at least 3 hours until completely firm. high-speed blender or food processor and blend until smooth and creamy. Pour over the prepared crust and freeze is golden and slightly darkened around the edges, about 8–10 minutes. coconut flour, baking soda, and salt. Add the coconut oil, honey, and molasses and mix well to form a ball. 4. Remove from the springform p

yields 8 servings yields 15–20 kebabs
LEMON PIE SUMMER FRUIT KEBABS
Are you a citrus lover? This pie is a delightful treat with its tart, zesty, creamy custard. Pretty and appealing, these kebabs easily win over sugar-laden ices. A perfect way to
maximize nature’s bounty. You can set out the fruit in separate bowls and let children create
CRUST FILLING their own kebabs with the fruit they like best.
1 cup chickpea flour or oat flour 3 eggs, beaten ½ cantaloupe 1. Using a melon scoop, scoop balls out of the cantaloupe, hon-
2 tablespoons coconut flour 1 cup xylitol or sugar ½ honeydew eydew, and watermelon, removing as many pits as possible
or potato starch 2 tablespoons coconut flour or ¼ watermelon from the watermelon.
½ cup powdered xylitol or potato starch 3 peaches, cut into wedges 2. Dip the peaches into the lemon juice so they don’t brown.
confectioners’ sugar 3 tablespoons milk substitute ½ cup lemon juice 3. Place the cantaloupe, honeydew, watermelon, peaches,
½ teaspoon salt Zest of 2 lemons 1 cluster (¼ pound) black grapes grapes, kiwis, and blueberries onto the skewers, alternating
6 tablespoons coconut oil, 1/3 cup fresh lemon juice 5 kiwis, peeled and cut into wedges the colors. Freeze.
softened Powdered xylitol or confectioners’ 1 pint blueberries
3 tablespoons milk substitute sugar, for garnish 15–20 wooden skewers, soaked

in water

1. Grease a 9-inch round baking pan.
2. Prepare the crust: In a medium bowl, mix the flours, FRESH FRUIT JELLO yields 15–20 kebabs
xylitol or sugar, and salt. Add the coconut oil and milk Arrowroot and agar-agar are a healthier version of thickener than cornstarch; here they are
substitute and combine well. Press into the greased used in place of jello. Serve as a refreshing Shabbos dessert.
baking pan. Let stand for 30 minutes.
3. Preheat the oven to 350˚ F and bake the crust until 4 cups apple cider 1. In a 5-quart pot, bring the apple cider and water to a boil. Add
golden brown, about 20 minutes. 4 cups water the agar-agar and simmer for 5 minutes.
4. While the crust is baking, whisk the filling ingredients 1 tablespoon agar-agar flakes 2. Add the arrowroot starch, strawberries, peaches, plums, and
together. Pour the filling over the prebaked crust. ¼ cup arrowroot starch, dissolved cherries to the boiling cider mixture.
5. Reduce the oven temperature to 325˚ F. Bake an ad- in ¼ cup water 3. Turn off the heat and let the mixture cool. Spoon into individ-
ditional 25 minutes until the filling is set. 1 pint strawberries, halved ual dessert dishes and refrigerate.
6. Let cool. Sprinkle with the powdered xylitol or con- 4 peaches, cut into wedges
fectioners’ sugar. 3 plums, cut into wedges
1 cup cherries, pitted and cut
in halves

382 HEALTHY EVER AFTER filling. at 350˚ F. Fill with the desired pie eral times. Bake for 20 minutes 9-inch round pie dishes. the dough into the bottom of 2 until a dough is formed. Press and honey. butter or coconut oil with the oil spelt flour pastry flour or whole softened 3. Prick the crust with a fork sev- 2. Add the flour and nuts and mix 1. In a medium bowl, combine the ½ cup chopped nuts 17/8 cups whole wheat ½ cup honey ½ cup oil ¼ cup butter or cocon

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powder

chopped nuts (optional)

yields 2 crusts