Haven’t tried.
They say “decadent”.
- Vanilla ice cream
- Serve with:
- -
- diced apple
- vanilla
- sugar
- salt
- eggs
- milk
- butter or margarine
- white sugar
- brown sugar
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- semi-sweet chocolate chips
Haven’t tried…but sounds very interesting…both the crust and filling.
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute. This dough will be moister and more supple than most standard pie dough and will require more flour to roll out (up to 1/4 cup). The tapioca should be measured first, then ground in a coffee grinder or food processor for 30 seconds. If you are using frozen fruit, measure it frozen, but let it thaw before making the filling; if you don’t, you run the risk of partially cooked fruit and undissolved tapioca.
- table salt
- sugar
- cold water
- -
- Cherry Filling:
- table salt
- juice from 1 lemon
- Pie Dough:
- cream
- honey
- salt
- egg yolks
- chocolate
- Mixed Berry Pavlova
- Meringue Cake
- salt
- white vinegar
- Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl.
- Raspberry Sauce
- This is as good for desserts as it is over plain yogurt. Keep it refrigerated.
- sugar
- Cool the sauce.
- Whipped Cream
- heavy whipping cream
- granulated white sugar
- pure vanilla extract
- Mixed Berry Topping
- fresh blueberries
- fresh raspberries
- Pavlova Assembly
Made this with some frozen peaches I had. Not bad. Quick, easy. I was surprised it actually worked!
- bags frozen mixed berries
These are excellent. An old Weight Watchers recipe…but sure doesn’t taste like diet.
- pats of butter or margarine
- cinnamon red hot candies
- Golden Delicious apples washed
- Fresca Soda
- water
- small box Sugar Free Lime Jello
- individual serving containers Lite Key-Lime Yogurt
- Sugar Free Cool Whip
- water
- small box Sugar Free Lime Jello
- individual serving containers Lite Key-Lime Yogurt
- Sugar Free Cool Whip
Haven’t tried.
Makes one 9-inch pie.
To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as good.
- FILLING:
- -
- WHIPPED CREAM:
- cold heavy cream
- recipe Baked Pie Shell
- juice from 1 lemon
- Generous pinch salt
- cornstarch
- sugar
- sugar