Many health and weight conscious eaters think that they must eliminate all desserts from their diet but, by replacing high fat dairy products with low fat alternatives and cutting back on the sugar, in moderation, almost any dessert can be enjoyed without the risk of excessive weight gain.
Besides, food can bring such joy so being able to enjoy a healthier sweet treat from time to time adds to life’s pleasures.
This strawberry cream pie is a wonderful dessert for a picnic or at the end of a summer meal. Traditionally, cream pies are high in calories and fat, but this version has less of the bad stuff and is still delightfully tasty.
Ingredients:
- 2 and 1/2 cups frozen or fresh strawberries (no sugar added)
- 1/4 cup of white sugar
- 1 packet of unflavoured gelatine
- 30ml thawed lemonade concentrate or sweetened fresh lemon juice
- 3 slightly beaten egg whites
- 1 packet of lady finger biscuits, cut in half
- 15ml orange juice (for gelatine mixture)
- 30ml orange juice (for soaking biscuits)
- Sliced strawberries (optional)
- Chocolate curls (optional)
Method:
Put the strawberries into a blender or food processor. Cover and blend until almost smooth. Measure strawberries once more (there should be about 375ml or 1 and 1/2 cups).
In a medium saucepan mix together the white sugar and the gelatine. Once combined, add in the sweetened lemon juice (or lemonade concentrate) and blended strawberries. Stir over a medium heat until the gelatine is dissolved and the mixture bubbles. Slowly stir one half of this gelatine/fruit mixture into the egg whites.
Return the gelatine and egg white mixture to the saucepan at a medium heat. Stir mixture and allow to cook over low heat for about 3 minutes or until slightly thickened. Do not bring to a boil. Pour saucepan contents into a mixing bowl and stir in 15ml of orange juice. Place the bowl in refrigerator to chill, stirring occasionally over a 2-hour period until the contents mounds when spooned.
Meanwhile, as the mixture chills, take half the packet of lady finger biscuits and cut then crossways to half them. Stand the biscuits with the cut end down around the outside rim of a 23 cm tart pan with a removable bottom or a 23cm spring-form pan. Spilt in half then arrange the remaining ladyfingers in the bottom of the tin or pan. Drizzle the remaining 30ml of orange juice over the ladyfingers. Set aside while you make your low-fat whipped cream.
Making Low Fat Whipped Cream
Ingredients:
- 250ml of light cream
- 1/2 teaspoon vanilla extract
- 3 teaspoons granulated sugar
- Mixing bowl
- Whisk
Method:
Put the mixing bowl in the refrigerator for 30 to 45 minutes before starting to prepare the recipe so your bowl will cool. A chilled bowl will allow the whipped cream to keep its shape. Pour 250ml of light cream into the chilled mixing bowl and beat with a whisk. Use quick strokes until the low-fat cream becomes whipped and creamy. Next, add the vanilla extract and sugar to the whipped cream and continue beating with the whisk. Do this until the mixture forms firm peaks.
Fold the low-fat whipped cream into the chilled strawberry mixture. Combine then spoon into prepared 23 cm pan. Cover and chill for about 2 hours or until the mixture is set. If you would like, garnish with the chocolate curls or sliced strawberries.
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