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Lime Chiffon Pie

4/11/2010

 
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I am not really a pie person, but I do like Lime Pie, especially on a warm day. This is a very simple recipe that is quick and easy to prepare, particularly if you have some of the ingredients on hand, like a store bought graham cracker pie crust. Just make sure it's dairy, egg and nut free.

Unlike most traditional pies, the texture of this pie is very light and fluffy, almost like a mousse consistency. I find that lime pie always tastes better the next day. I think the longer it sits in the fridge, the better it sets. The best part though, is that this pie does not need to be baked so you don't have to turn on the oven on those really hot summer days. Enjoy!

Dairy Free, Egg Free, Nut Free Lime Chiffon Pie
Yields single 9-inch pie (Serves 8)


1 graham cracker pie crust, prepared in advance
1 (12 oz) package Lite Silken Tofu, Firm
Juice and zest of two limes
1 (85 gr) package Lime Jell-O powder
1/2 cup boiling water
1/4 cup ice water
1/4 cup granulated sugar
3 cups dairy free whipped topping (I use Nutriwhip sweetened with a bit of sugar)

In a blender, puree tofu with lime juice and zest until smooth. In a small bowl, add the jello powder and boiling water. Stir until completely dissolved, then add ice water and stir to incorporate. Add jello to the tofu mixture, and add the sugar as well. Process in blender until smooth and creamy. Transfer to a large bowl and add only 1 cup of the whipped topping. Stir with a wire whisk until smooth and no lumps are visible.

Pour into prepared pie shell and store in fridge for a minimum of 3 hours. Cover pie with the remainder of the whipped topping right before serving.

Note: If you do not have a store bought pie shell, you can make your own but you must let it cool completely before using it. If the shell is still warm, it will absorb some of the filling and will become soggy.


Nutritional Info (Per Serving)
Calories 297.68, Total Fat 11.89g, Cholesterol 0mg, Sodium 219.8mg, Potassium 65.24mg, Total Carbohydrates 36.56g, Fiber 0.59g, Sugar 28.29g, Protein 4.04g

Nutrition analysis is approximate and will vary depending on exact ingredients used. Calculations are based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutritional Facts are obtained from Radium Technologies' Living Cookbook. However, Allergymom.ca has no affiliation with Radium Technologies and does not guarantee the accuracy of this information.
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Tiny Lemon Tarts

3/31/2010

 
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Easter is here and every time I turn around a kid is holding a chocolate bunny. This year I figured I'd do my own treats. I dabbled in melting and tempering dairy free chocolate and was able to use some candy trays to make some nice looking bunnies that tasted heavenly. I didn't have a specific recipe for chocolate so I just took my allergy safe brand of chocolate chips that I normally use for baking, melted them, added rice krispies for an extra crunch, and poured into candy molds. They came out good and were enjoyed by all.

This year, we have some family members that do not eat chocolate (for various reasons) and so I thought I'd try something that is more fruity but still says Easter: Tiny Lemon Tarts. While I've made some alterations to it's size and content, the original filling recipe is based onSusan V's Calamondin Pie Recipe. 

These little lemon packages are the size of one bite brownies - about 1.5 inches in diameter. Typically, the ones you find in grocery stores are laced with egg and dairy, but these are dairy free, egg free, and nut free. The usual ones have a pie crust but today I decided to try something different and more crunchy like a graham cracker crust. Those tarts are really easy to make and take very little time. Each one looks like a basket holding an egg yolk, but it has no egg in it whatsoever. Keep in mind though, you really need to use fresh lemons. Bottled lemon juice from the store, will result in a completely different flavour that is barely palatable. So stick with the real thing. Enjoy!

Dairy Free, Egg Free, Nut Free Lemon Tarts
Makes 20 approximately

Filling:
3/4 cup granulated sugar
3 tablespoons cornstarch
pinch of salt
1/2 cup + 2 tablespoons water
1/2 cup soy milk or rice milk
1/3 cup lemon juice + grated zest of 1 lemon
two drops of yellow food colouring (optional)

Mix the lemon juice with the zest and set aside. Combine the sugar, cornstarch, and salt in a saucepan. Stir in the water and soy milk. Bring to a boil over medium heat to avoid burning it. Stir constantly until the mixture thickens. The consistency should be similar to that of pudding. Remove from heat and keep stirring. Gradually add the lemon juice, grated rind and yellow food colouring. Stir until fully incorporated. Pour into graham cracker tart shells and refrigerate until it sets. Serve cold.

Note: To remove tarts from tray, use a butter knife and gently loosen the sides so that the knife can reach underneath and you can release tart.

Graham Cracker Crust:
1 1/4 cups graham-cracker crumbs
2 tablespoons granulated sugar
1/4 cup dairy-free margarine, melted
 
Preheat oven to 350ºF. Combine all ingredients together in a medium bowl, and press  gently into mini tart tray. Bake for 10 minutes, or until lightly browned.

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