Sue Gregg's "Desserts" Cookbook

Spiral-bound: 175 pages Publisher: Eating Better Cookbooks (January 1996) Language: English ISBN-10: 187827208X ISBN-13: 978-1878272089

Sample Recipe: Yogurt Pie

AMOUNT: 8" Square Bake Pan (Serves 9) A light, low fat dessert and so easy to make! Your anti-health food eaters will not guess that it is made from yogurt. 1. Make graham cracker crust by blending together:

• 1 cup graham cracker crumbs, about 1 packet of 6 crackers (whole grain such as Mi-Del or New Morning brand available in health food stores)
• 1/4 cup (1/2 stick) melted butter (unsalted preferred)
• 2 tablespoons Sucanat, or Rapadura (preferred) or brown sugar or sugar

2. Pat crumbs into bottom of 8" square bake pan and chill in freezer for 10-12 minutes. 3. Drain thoroughly, reserving juice:

• 8 oz. can crushed pineapple, unsweetened

4. Blend together in order given and let stand 5 minutes to soften:

• Drained pineapple juice (about 1/3 cup)
• 2 envelopes (4 teaspoons) unflavored gelatine

5. To dissolve gelatine bring juice-gelatine mixture to a boil over medium-low heat, stirring constantly with wire whisk; remove from heat and blend in thoroughly:

• 1/4 cup honey

6. Blend together well in mixing bowl with wire whisk:

• 3 cups plain yogurt (whole, pasteurized, non-homogenized preferred)
• 1 1/2 teaspoons vanilla extract
• reserved crushed pineapple (about 3/4 cup from can)
• dissolved gelatine and honey
• 1/2 cup medium shred coconut, unsweetened, optional
• 1/2 teaspoon coconut extract, optional (add with coconut)

7. Pour onto graham cracker crust and chill in refrigerator until set. 8. To serve, score into servings and garnish each, if desired with:

• 1/2 fresh strawberry, optional
• 2 half-slices kiwi fruit, optional

THE NUTRITIONAL NUMBERS: Per serving of 9 (optional coconut and fruit garnish in #8 not included): 185 Calories, 4.5 g protein (10%), 9 g fat (43%), 23 g carbohydrate (47%), 1.5 g dietary fiber, 25 mg cholesterol, 100 mg sodium, $.40