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Full Online Book HomeLearning KitchenLow_fat - Dessert - Glazed Fresh Strawberry Pie
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Low_fat - Dessert -  Glazed Fresh Strawberry Pie Post by :mikemac Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1305

Click below to download : Low_fat - Dessert - Glazed Fresh Strawberry Pie (Format : PDF)

Low_fat - Dessert - Glazed Fresh Strawberry Pie

Oatmeal Crust:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 T. finely chopped toasted pecans
2 T. packed light brown sugar or white sugar
1/8 t. salt or crushed kosher salt
1/3 cup unsalted butter, melted

Strawberry Filling:
2 cups quartered ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
5 to 6 cups ripe strawberries (quartered if large, cut in half if medium-size, left whole if small), approx.
Light Cool Whip

Preheat oven to 400 degrees.

To prepare crust, combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended. Pour into a 9 inch pie plate (can spray with Pam first, if desired). Press onto the bottom and up the sides. Bake for 12-15 minutes or until lightly browned. Cool on a wire rack.

To prepare filling, thoroughly mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

Pour a layer of strawberries in the bottom of the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.

Chill for at least 3 hours. Serve with whipped topping.

Yield: 6-8 servings
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Low_fat - Dessert -  Harvest Pear Crisp Low_fat - Dessert - Harvest Pear Crisp

Low_fat - Dessert -  Harvest Pear Crisp
6 cups Anjou or Bartlett pears, cored and cut lengthwise into 1/2-inch-thick slices (about 3 pounds) 1 tablespoon fresh lemon juice 1/3 cup granulated sugar 1 tablespoon cornstarch 1 1/2 teaspoons ground cinnamon, divided 1/3 cup all-purpose flour 1/2 cup packed brown sugar 1/2 teaspoon salt 3 tablespoons chilled butter, cut into small pieces 1/3 cup regular oats 1/4 cup coarsely chopped walnuts Preheat oven to 375 degrees. Combine pears and lemon juice in a 2-quart baking dish; toss gently to coat. Combine granulated sugar, cornstarch, and 1 teaspoon cinnamon; stir with a whisk. Add cornstarch mixture to to pear mixture;

Low_fat - Dessert -  Fruit-filled Puffs Low_fat - Dessert - Fruit-filled Puffs

Low_fat - Dessert -  Fruit-filled Puffs
1/4 c Vegetable oil 1 ts Vanilla extract 1 c Matzo cake meal 2 tb Matzo cake meal 1/2 ts Salt 6 lg Eggs 3/4 c Nondairy whipped topping 3 c Whole strawberries; thinly sliced 3 md Kiwi fruit; coarsely chopped 2 tb Chocolate syrup Preheat oven to 450 F. Spray a large baking sheet with nonstick cooking spray; set aside. In medium saucepan, combine 1 cup water, the oil and vanilla; bring to a boil. Stir in matzo cake meal and salt; continue cooking, stirring constantly, about 1 minute, until mixture no longer sticks to side of saucepan. Remove from