Not your typical wildlife photo

Triple Cherry Pie

Tart, sweet and dried cherries fill a phyllo crust in this pie. Serve with vanilla frozen yogurt.


Ingredients


2 cups tart cherries, (about 12 ounces), pitted

2 cups sweet cherries, (about 12 ounces), pitted

1/2 cup dried tart cherries

1/2 cup sugar

1 tablespoon quick-cooking tapioca

2 teaspoons freshly grated lemon zest

2 tablespoons butter

2 tablespoons canola oil

1 large egg white

6 sheets phyllo pastry, 14 by 18 inches each (if frozen, thawed in the refrigerator overnight)

4 teaspoons fine dry breadcrumbs

Confectioners' sugar, for dusting
Preparation


1.Set rack on the lowest level of oven; preheat to 400°F. Place a baking sheet on the shelf in the oven to heat. Coat a 9-inch pie plate with cooking spray.

2.Combine tart cherries, sweet cherries, dried cherries, sugar, tapioca and lemon zest in a large bowl; toss to mix and set aside.

3.Melt butter in a small saucepan over low heat. Cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into a small bowl and let cool. Add oil and egg white and stir briskly with a fork.

4.Unwrap phyllo and lay one sheet in the prepared pie plate so that the edges hang over the sides. (Cover the remaining phyllo with a damp tea towel.) Brush the phyllo with the egg-white mixture. Sprinkle with 1 teaspoon breadcrumbs. Lay another sheet of phyllo at an angle over the first. Brush with the egg-white mixture and sprinkle with 1 teaspoon breadcrumbs. Repeat with 2 more sheets of phyllo. Lay the fifth sheet on top and brush with the egg-white mixture.

5.Spoon the fruit mixture into the phyllo-lined pie plate. Lift one corner of overhanging phyllo, give it a quick twist and set it on the fruit filling. Repeat with the remaining overhanging corners to form a circle of ruffles around the edge. Brush the ruffled phyllo with the egg-white mixture. Cut the remaining sheet of phyllo in half lengthwise, then crosswise. Lift each quarter from underneath, bunch it together at the center to form a ruffle and set on the exposed fruit in the pie’s center, to give the entire tart a ruffled top. (Do not worry if some fruit is still visible; small holes will serve as steam vents.) Brush the center ruffles with the egg-white mixture.

6.Place the pie plate on the baking sheet in the oven and bake for 10 minutes. Reduce oven temperature to 350° and bake until the pastry is golden and the fruit mixture is bubbling, 40 to 50 minutes longer. Set the pie on a rack and let cool to room temperature. Just before serving, dust with confectioners’ sugar.

Tips & Notes

Make Ahead Tip: The pie is best served the day it is made. If the phyllo ruffles become soft, reheat the pie in a 350°F oven to re-crisp them.

Nutrition

Per serving: 286 calories; 7 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 54 g carbohydrates; 3 g protein; 2 g fiber; 117 mg sodium; 194 mg potassium.



3 1/2 Carbohydrate Serving



Exchanges: 3 1/2 other carbohydrate, 1 1/2 fat

Lemon Cream Pie

This lightened lemon cream pie is a refreshing dessert any time of the year.


Ingredients


Crust

1 large egg white

1 1/2 cups graham cracker crumbs, (12 whole crackers)

1 1/2 tablespoons butter, melted

1 1/2 tablespoons canola oil

Filling

2 cups nonfat vanilla yogurt

1 1/4 cups sugar

1/2 cup lemon juice

1 envelope plain gelatin, (2 teaspoons)

1/3 cup cold water

1 teaspoon freshly grated lemon zest

Yellow food coloring, (optional)

1/2 cup whipping cream

Lemon slices, and mint leaves for garnish
 
Preparation


1.To make crust: Preheat oven to 350°F. Coat a 9-inch pie pan with cooking spray. Whisk egg white in a medium bowl until frothy. Add graham cracker crumbs, butter and oil and blend with a fork or your fingertips until thoroughly combined. Press the mixture in an even layer on the bottom and sides of the pie pan. Bake until lightly browned, about 10 minutes. (Do not be concerned if there are small cracks.) Cool on a wire rack.

2.To make filling: Line a colander or strainer with cheesecloth or coffee filters and set over a bowl. Spoon in yogurt and let drain in the refrigerator until it measures 1 1/2 cups, 45 minutes to 1 hour.

3.Meanwhile, stir together sugar and lemon juice in a heavy nonreactive saucepan. Bring to a boil and cook over medium-low heat until the syrup reaches 239°F on a candy thermometer (soft-ball stage), about 3 minutes. To be sure the syrup has reached the proper temperature, spoon a few drops into a glass of ice water; it should form a soft ball on the bottom of the glass. Remove the syrup from the heat and pour it into a mixing bowl.

4.Sprinkle gelatin over cold water in a small bowl. Let soften for 5 minutes, then whisk into the lemon syrup until completely dissolved. Set the syrup aside to cool for 1 hour. (Alternatively, set the bowl of syrup into a larger bowl of ice and stir occasionally until cool.)

5.Whisk the drained yogurt and lemon zest into the cooled syrup. Refrigerate until very cool, stirring occasionally, about 1 hour. (Or, again, stir over ice.) To enhance the color, add about 2 drops of yellow food coloring, if desired.

6.Whip cream in a chilled bowl until moderately stiff; fold into the yogurt mixture. Spoon the filling into the crust and refrigerate until firm, about 2 hours. Just before serving, garnish with lemon slices and mint sprigs.

Tips & Notes

Make Ahead Tip: Cover and refrigerate for up to 1 day ahead.

Nutrition

Per serving: 338 calories; 11 g fat (5 g sat, 4 g mono); 23 mg cholesterol; 56 g carbohydrates; 6 g protein; 1 g fiber; 151 mg sodium; 202 mg potassium.



4 Carbohydrate Serving



Exchanges: 4 other carbohydrate, 2 fat

Godiva White Chocolate Cheesecake

1 tablespoon instant espresso granules

1 tablespoon water
1 pound cream cheese
2 cups mascarpone cheese
1/3 cup sugar
1 cup Godiva Liqueur
4 large eggs 
9 ounces white chocolate — melted
raspberries, fresh mint leaves



Dissolve espresso in water and set aside. In a food processor or mixer, combine the cream cheese, mascarpone cheese, sugar, Godiva, and espresso until smooth. Add eggs one at a time, mixing well after each addition. Stir in white chocolate and pour into a 9-inch springform pan. Wrap plastic film around the bottom and sides of the pan and bake in a water bath in a preheated 350-degree oven for 45 minutes. Turn off oven and let cheesecake cool in the oven for 1 hour. Remove to the refrigerator until ready to serve; garnish with fresh raspberries and mint.



NOTES : It does not say whether to preheat the water bath. I suspect one should.