Bursting with lemon brightness, this pie is neither too sweet nor too rich. It also demonstrates just how versatile protein-rich Greek yogurt can be in the kitchen. For the richest lemony flavour, use fresh lemon juice, not the inferior kind that comes in a bottle. The pie is particularly great with the almond flour crust on page 170. Be sure to chill crust before filling and baking.
1 cup (250 mL) plain Greek yogurt
1/4 cup (60 mL) honey
Zest of 1 lemon
1/2 cup (125 mL) fresh lemon juice
2 large free-range eggs
Prepared almond pie dough (see recipe here)
1 1/2 cups (350 mL) fresh or frozen blueberries
1/4 cup (60 mL) water
2 Tbsp (30 mL) maple syrup or honey
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) almond extract
1 1/2 tsp (7 mL) cornstarch or arrowroot powder
Preheat oven to 300 F (150 C) and set oven rack in bottom third of oven.
In large bowl, whisk together yogurt, honey, lemon zest, and lemon juice. Stir in eggs, one at a time.
Using your fingers, press prepared almond dough into lightly greased 9 in (23 cm) pie plate. You can also try rolling dough into a circle with a rolling pin between 2 sheets of parchment paper until about 1/4 in (0.5 cm) thick and then place in pie dish.
Add yogurt mixture to prepared pie crust and bake until centre is set, about 32 minutes. Let pie cool at room temperature for 30 minutes and then chill in refrigerator for at least 1 hour before serving.
To make the compote, place blueberries, water, maple syrup or honey, cinnamon, and almond extract in medium-sized saucepan. Bring to a boil, reduce heat, and simmer over medium-low heat, stirring occasionally, for 20 minutes. Dissolve cornstarch or arrowroot powder in 1 Tbsp (15 mL) water, stir into blueberry mixture and heat for 1 minute, or until thickened. If mixture thickens too much, thin with some water.
Serve slices of lemon pie topped with blueberry sauce.
Each serving contains: 199 calories; 9 g protein; 7 g total fat (3 g sat. fat, 0 g trans fat); 27 g total carbohydrates (19 g sugars, 1 g fibre); 120 mg sodium
Made by straining away the excess liquid, Greek yogurt delivers about twice as much protein as traditional yogurt. This makes it particularly helpful in boosting the satiety factor of desserts.
source: "Life of Pi(e)", alive #383, September 2014
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Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.