FLORIDA KEY WEST, INC.
5470 DIVISION DRIVE, FT. MYERS, FL 33905
TEL: 239-694-8787
LOW-FAT FRUIT PIE
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9 inch reduced-fat graham cracker crumb crust |
1/2 cup FLORIDA KEY WEST KEY LIME JUICE |
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14-oz can fat-free sweetened condensed milk |
2 medium bananas, sliced 1 pint strawberries, sliced |
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Tub of fat-free frozen whipped topping |
1 kiwifruit, peeled & sliced |
Dip banana slices in lime juice to keep from turning color. Line crust with banana slices until covered. Mix milk and lime juice together; fold in thawed whipped topping,. Spread over bananas. Cover with sliced strawberries and kiwifruit. Freeze for at least 2 hours. To serve, let stand at room temperature 10 to 15 minutes.
This recipe is great for low fat programs since the only fat is the in the crust. Peaches and blueberries can be substituted for strawberries and kiwifruit.
FRESH STRAWBERRY FROST
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3 pints strawberries, hulled 2 cups sugar |
1/2 cup FLORIDA KEY WEST KEY LIME JUICE |
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1 1/2 cups orange juice |
1/4 cup orange-flavor liqueur |
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mints sprigs for garnish |
Early in day or up to 2 weeks ahead. In blender at high speed or in food processor with knife blade attached, blend one-third of all ingredients at a time, except mint springs, until smooth. Pour strawberry mixture into 13”x 9” glass baking dish (or if you like, press strawberries through food mill into large bowl; stir in remaining ingredients). Cover dish with foil and freeze, stirring occasionally, until partially frozen, about 3 hours.
To serve, let strawberry frost stand a room temperature 15 minutes to soften slightly. Spoon into dessert dishes; garnish with mint. Makes about 10 cups or 20 servings.