Thursday, January 2, 2014

Healthier Key Lime Pie...


This is a great recipe to kick off healthy eating in the new year! Key Lime Pie is always delicious, and this recipe is not only delicious but it is good for you too! My brother Jim and his wife Susan brought this to our family Christmas Party this year and they had us try to guess what the secret ingredient was and we where all stumped.  It was sweet, tart and delicious and had a nice texture.  None of us where able to guess that the secret ingredient to this yummy dessert was avocado! Give it a try and see if you can tell!  

This recipe came from The California Avocado Commission website where you can find a bunch of awesome recipes using Avocados!

California Avocado Yogurt Key Lime Pie
2 ripe fresh California Avocados quartered, peeled, and seeded
1/2 cup non-fat vanilla Greek yogurt
1/2 cup light agave nectar
1 lime zested
1/2 tsp. vanilla
1/2 cup light coconut milk
1/2 cup lime juice
1 envelope unflavored gelatin
Graham cracker almond crust (or any graham cracker crust)

Directions:  Place avocados in a food processor with yogurt, agave, lime zest, and vanilla, pulse well until combined, scrapping down sides of bowl as necessary, and set aside.  Place coconut milk in a small saucepan and bring to a boil, set aside.  Place lime juice in large bowl and sprinkle gelatin over it and let stand 1 minute.  Gently whisk in the hot coconut milk, and continue to whisk until gelatin completely dissolves (about 5 minutes). Stir in the avocado mixture until well combined.  Pour into the prepared pie crust and chill uncovered in refrigerator until firm.  Garnish with optional toppings (Jim and Susan used whipped cream and raspberries).  Store covered in refrigerator.

Graham Cracker Almond Crust
1/2 cup unsalted whole roasted almonds
7 graham crackers (14 squares)
1/2 tsp salt
1 TBS. unsalted butter
1 egg white

Directions:  Pre-heat oven to 350.  Place almonds in the bowl of food processor and pulse until coarsely ground.  Add the graham crackers, salt, and sugar and pulse until finely ground.  Add the unsalted butter and egg white and pulse until evenly moistened and combined.  Press mixture evenly on bottom and up sides of a 9" pie plate and bake for 10 to 12 minutes until golden and fragrant.  Cool completely before filling!

This pie was delicious, and so much better for you than a traditional Key Lime Pie!  It is a lot lower in sugar and the fat from the avocados are good for you! If you are trying to eat healthier after the holidays but still have a bit of a sweet tooth, this is a great choice! I hope you give it a try!  Thanks Jim and Susan for sharing this delicious pie with us... and the recipe too!

Sandy