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
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.