Sunday, May 30, 2010

Memorial Day Dessert


Here's an healthy, easy, and best of all delicious dessert to serve or bring to your Memorial Day BBQ. This recipes if from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love. It can be made vegan or with dairy yogurt, if you prefer.

Strawberry Frozen Yogurt Pie

Cookie Crust:

18 crème-filled sandwich cookies, finely crushed (1 1/2 cups) -- (Newman's cookies are vegan and organic)
3 tablespoons vegetable oil or nonhydrogenated margarine, melted

Combine the cookies and oil in a small bowl or food processor and mix until well blended. Press evenly into an unoiled 9-inch pie pan or springform pan. Freeze for 15 minutes before filling.

Strawberry Frozen Yogurt (Makes 1 quart)

2 1/2 cups strawberry or vanilla yogurt (can be dairy or nondairy)
2 cups halved strawberries
2 tablespoons granulated sugar or agave syrup, if needed

Combine the yogurt and strawberries in a blender and process until smooth. Sweeten with the sugar to taste, if needed. If the mixture is cold, it may be frozen immediately; otherwise, chill it in the refrigerator for at least 2 hours. Freeze in an ice cream maker according to the manufacturer’s directions.

Note: If the strawberries are very sweet, omit the sweetener. With fresh ripe strawberries, I usually don’t need it; but sometimes with frozen strawberries, or those at the start of the season, I do.

Assembly:

Spread the frozen yogurt in the frozen pie crust. Top with strawberry halves--or chopped nuts, chocolate chips, or whatever sounds good to you. Cover the pie with parchment paper, plastic wrap, or aluminum foil and freeze for at least 3 hours, or until firm. Serve with the sauce or whipped topping of your choice, if desired. This is a great dessert to make ahead, but once it's frozen solid, you will need to let it sit at room temperatore about 20 minutes or in refrigerator about 1 hour to soften enough to slice.

Have a great holiday weekend!