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Make A Berry Good Dessert
(NUI) - Sunny skies and warm days herald the advent of both outdoor meals and celebrations of all kinds from Mother's and Father's Days to baby and bridal showers and graduation parties to fireworks on the Fourth of July. For all these occasions, It's the Berries Pie is a handy combination of convenience and class that can fill expectations for a treat without overtaxing the cook.
This fruited, jelled pie is easy to make. To prepare the filling, simply puree cottage cheese and berries in a blender and dissolve a gelatin mixture on the range-top. Once you stir the mixtures together, you only have to chill the filling and pour it into a ready-made cookie-crumb crust for your work to be done. The ingredients take care of the rest. The eggs leaven the filling. And, along with gelatin, the eggs will thicken and set in the refrigerator to form the pie's light, but smooth-to-cut, texture. As long as you keep the pie refrigerated until serving time, it will maintain its shape.
To suit your festivities, use raspberries, another berry that's in season or a combination of mixed berries. For a garnish, just stud each slice with whole berries and mint leaves, a few curls of shaved chocolate or a light sprinkling of chopped or slivered nuts.
It's the Berries Pie
(makes 6 servings)
1 carton (16 oz.) low-fat (1%) cottage cheese
11/2 cups fresh or thawed frozen unsweetened raspberries
1 teaspoon vanilla
1 envelope unflavored gelatin
2/3 cup sugar
1/2 cup milk
3 eggs
1 (6 oz.) ready-made chocolate-flavored crumb crust
Fresh raspberries
Mint leaves, optional
In covered 5-cup blender container at medium speed, blend cheese, 1 1/2 cups raspberries and vanilla until smooth. Set aside.
In medium saucepan, stir together gelatin and sugar. Stir in milk and eggs until thoroughly blended. Cook over low heat, stirring constantly, just until mixture thickens and coats a metal spoon with a thin film and reaches 160¡ F. Remove from heat. Stir in reserved berry mixture. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 20 to 25 minutes.
Pour into crust. Chill until firm, several hours or overnight. Garnish with fresh raspberries and mint leaves, if desired.
Nutrition information per serving of 1/6 recipe using fresh raspberries and whole milk without optional raspberry and mint garnish: 325 calories, 10 gm total fat, 112 mg cholesterol, 488 mg sodium, 211 mg potassium, 45 gm carbohydrate, 16 gm protein and 10% or more of the RDI for vitamins B12 and C, riboflavin, calcium, phosphorus
For more easy entertaining ideas, visit The incredible edible eggª recipes at www.aeb.org.
Copyright© 2000 NewsUSA - www.newsusa.com
Media Release Date: 3/12/01
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