Berry Pie with Whipped Topping

Berry Pie with Whipped Topping


This is a new and improved version of the last Berry Meringue recipe posted. It has a yummy dairy free whipped topping and nutty crust! Can be eaten for dessert or as a substitute for a yogurt snack.


Filling Ingredients:
1 pint strawberries
1 pint blueberries
3 stalks of rhubard
Liquid Stevia (5-10 drops) - NOW or Sweet Leaf brand.
Organic vanilla extract (with no sugar or HFCS)

Crust Ingredients:

3/4 cup walnuts
3/4 cup almonds
3/4 dates (pits removed)
4 dashes cinnamon

Whipped Topping (dairy free)
1 can of coconut milk (not lite)
1 tbsp organic vanilla extract
1 tsp xanthan gum
10 drops English Toffee or Vanilla flavored Stevia or 3 tbsp xylitol

Preparation:
Crust
(prepare while the berries are cooking)
Soak the nuts and dates separately for at least 3 hrs and strain (save some of the date water to use for the puree as needed). Using a food processor, puree the nuts and dates together. Add 1-2 tbsp date water to improve the consistency as needed. Puree should NOT be a paste, but should look finely chopped. Press the mixture into a glass or ceramic pie plate using the bottom of a cup or large spoon.

Berry Filling:Cut up strawberries into slices. Cut rhubard into chunks. Put all the berries in a saucepan and cook on medium/low heat for 20-25 minutes until rhubard softens. Add 3-5 drops of stevia extract and 1/4 tsp vanilla extract. Whip 2 egg whites with an eletric mixer until peaks form. Add 1-3 drops of Stevia extract to the egg whites. Put the berries in 2-3 small ramekins or a pie plate. Bake at 350 degrees in oven for 10-15 minutes. Chill in refridgerator 30 min.

Whipped Topping
Blend all ingredients in a blender. Chill for 30 min, then add the whipped topping to the top of the pie.

ENJOY!

Berry Meringue (sugar, dairy and gluten free!)

Each week that I pick up my veggies and fruit from Cider Hill farm, I will be sharing a recipe with you. This is my latest yummy dessert creation that I whipped up last night! It's so easy and healthy!!

Berry Meringue
1 pint strawberries
1 pint blueberries
3 stalks of rhubard
Liquid Stevia (5-10 drops) - NOW or Sweet Leaf brand.
Organic vanilla extract (with no sugar or HFCS)
2 egg whites

Cut up strawberries into slices. Cut rhubard into chunks. Put all the berries in a saucepan and cook on medium/low heat for 20-25 minutes until rhubard softens. Add 3-5 drops of stevia extract and 1/4 tsp vanilla extract. Whip 2 egg whites with an eletric mixer until peaks form. Add 1-3 drops of Stevia extract to the egg whites. Put the berries in 2-3 small ramekins or a pie plate. Spoon the egg white meringue mixture on top of the berries. Bake at 350 degrees in oven for 10-15 minutes until the meringe browns lightly.  Serve warm.
ENJOY!

Sunday Dinner

My Sunday Dinner--to last throughout the week too!  This was so easy!!


Sweet Potato - Beef - Shepherd's Pie
(Gluten and Lactose Free!)

4-5 Sweet Potatoes, peeled, cut coarsely
2 lbs Grass Fed Ground Beef (Tender Crop Farm)
1 Pepper, diced
1 pkg Organic Peas
1 medium Onion, chopped
5 Carrots, peeled, cut in small pieces
1/4 cup Unsweetened Almond Milk (Almond Breeze brand)
2 tbsp Ghee, clarified butter (can be omitted if allergic)
Cumin
Celtic Sea Salt
Ground Pepper
Paprika
Extra Virgin Olive Oil
1/4 cup Organic Beef Broth

Boil sweet potatoes until tender. Heat 2 tbsp olive oil in pan and add ground beef. Brown beef and crumble meat. Add onions, carrots, peas, peppers, beef broth, cumin, salt, pepper (seasonings to desired taste) and saute until carrots are fork tender (about 10-15 min). Drain potatoes when tender, add almond milk, ghee, salt, pepper and mash together.  Put the ground beef and vegetable mixture in the bottom of a casserole dish. Top with the sweet potatoes. Season the top with paprika, salt, pepper. Put in oven at 350 degrees for 25 min.

Enjoy!