Wednesday, June 9, 2010

FROZEN MILE HIGH STRAWBERRY PIE

1 pkg (10-oz) frozen strawberries, thawed
1 cup sugar*
2 egg whites
1 tbsp lemon juice
1/8 tsp salt
1 cup whipping cream
1 tsp vanilla
1 (10") baked pie shell

In a large mixer bowl, combine the strawberries, sugar, egg whites, lemon juice, and salt; beat at medium speed of electric mixer for 15 minutes or until stiff enough to hold its shape.

Whip the whipping cream, add the vanilla and gently fold into the strawberry mixture. Pile the mixture into the baked pie shell. Freeze for several hours or overnight. Remove from the freezer a few minutes before serving time to allow the pie to soften enough to cute. Garnish with fresh strawberries before serving.

*Splenda Granular may be substituted for the sugar to make this pie diabetic friendly.

Friday, June 4, 2010

BLUEBERRY TOPPED ANGEL FOOD CAKE WITH PINEAPPLE FILLING

1 can (20-oz) crushed pineapple in its own juice, do not drain
1 pkg (4-servings) vanilla instant pudding and pie filling mix
1 cup frozen whipped topping, thawed
1 pkg (10-oz) prepared round angel food cake
fresh blueberries for garnish

In a medium bowl mix the pineapple and juice with the dry pudding mix until well combined. Stir the whipped topping in gently. Let the mixture stand for 5 minutes.

Cut the cake into 3 even layers. Place the bottom layer on the cake plate and spread 1 1/3 cups of the pudding mixture over the cake. Add the middle layer of cake over the pudding mixture and add 1 cup of the pudding mixture over that layer. Add the top cake layer and spread the remaining pudding mixture over it. Refrigerate at least an hour before slicing to serve. Before serving, garnish with the fresh blueberries.