My sister-in-law got me a diet cookbook for Christmas.
Most people would be six-feet-under by now if they gave me anything relating to, or implying that I should lose weight. But I confide in my SIL all the time about how this year really kicked my butt OUT of shape. Getting laid off, losing one of your favorite people forever and suddenly, and then stumbling into the world of food blogging will do that to a girl. But I’m not complaining. I did complain, but to my SIL, not to you. Hence, the diet cookbook.
Most diet cookbooks get shoved in the BACK of my cookbook shelf behind all the regular/non-judgmental cookbooks. Before squirreling this one away forever I decided to flip through it. I think my face was already scrunched up in a defensive scowl when I began to flip through the pages of Cook This, Not That!
Here are a few meals that caught my eye:
French Toast Stuffed with Strawberries
Steak Nachos
Stuffed Jalapeños
Chicken Cordon Bleu
Chicago Dog
Chocolate Pudding with Olive Oil and Sea Salt
oh… and
KEY LIME PIE
Being the skeptic that I am when it comes to diet cookbooks, I decided to try out this diet pie recipe. I mean it’s not midnight yet, so if I’m going to resolve to eat better in 2011, I might as well say it with a mouthful of pie, right?
To make my pie even more diet-y I decided to replace the store-bought graham cracker crust with this one, which calls itself a “healthier” crust. And with no butter, it does appear healthier… but how would it taste? That’s the real test for me.
Diet Crust Recipe:
Ingredients
1 1/2 cups graham cracker crumbs
2 teaspoons unsweetened cocoa powder
3 tablespoons nonfat plain yogurt
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
Bake in preheated oven for 5 minutes. Easy right?
Diet Crust Recipe:
Ingredients
1 1/2 cups graham cracker crumbs
2 teaspoons unsweetened cocoa powder
3 tablespoons nonfat plain yogurt
2 tablespoons brown sugar
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together graham cracker crumbs, cocoa powder, yogurt, and brown sugar. Press mixture firmly into a 9 inch pie pan.
Bake in preheated oven for 5 minutes. Easy right?
Now, moving on to the pie filling. Firstly, I could not find KEY limes, so I used regular limes.
Cut ’em
Juice ’em
Zest ’em
Next, I was supposed to use low-fat sweetened condensed milk. Does this stuff exist? I couldn’t find it, so I used the regular, fatty condensed milk. At least the crust was still diet!
Finally, the recipe calls for “low-fat whipped topping.” I don’t like that stuff. It tastes like metal and I would personally rather eat a smaller piece of something fattening made from ingredients I recognize, than a big piece of something that tastes like nickels and has a list of ingredients I cannot pronounce. Again, sliiiightly less diet-y now, but I added two tablespoons of lime zest into my good ol’ fashioned heavy whipping cream, thinking that the presence of green would somehow still label this pie good for me.
I mean, it TASTED good. … for me. Actually it tasted DARN good. The pie filling was zesty, tart and sweet, the crust was flavorful if ever so slightly chewy. But overall, really good pie. Diet or not. Tasty pie. Nom Nom!
Here’s the recipe. I might try the super duper diet version (the original version) of this pie in a couple of weeks, when I’m in the feeling-sorry-for-myself stage of dieting and so grouchy that only pie can console me. Diet pie to the rescue!
Recipe for Diet Key(less) Lime Pie:
2 eggs
2 egg whites
1/2 cup Key(or not) lime juice
1 1/2 tsp grated lime zest
1 can LOW-FAT sweetened condensed milk
1 graham cracker crust
1 1/2 cups low-fat whipped topping.
Preheat oven to 350 degrees. Beat the eggs and egg whites until blended. Stir in juice, zest and milk and beat until well- blended.
Pour the mixture into the crust. Bake on the center oven rack for about 20 minutes until the center is set but still wobbly (it will firm up as it cools). Allow the pie to cool completely, cover with plastic wrap and refrigerate for two hours. Before serving, spread the whipped topping evenly, and garnish with fresh lime zest.
Makes 8 servings
330 Calories
10 g fat
(5 g saturated)
39 g sugars
I *will* be trying other diet recipes from this book in 2011. So stay tuned for that!
Oh, and HAPPY NEW YEAR!!!! I hope that 2011 brings you all luck, good health and lots and lots of fun!
xoxo,
-radmegan
Diet, schmiet… “Healthier recipes”! 😉
Exactly! Healthy living is happy living. And when there’s pie? WIN WIN! xo Happy New Year Angela
Oh man, I totally gave this book to Chad for his birthday. I didn’t really consider it a ‘diet book’. I just thought it was interesting that they give you recipes for the same stuff they make at restaurants that is 5 times worse for you. I really hope he didn’t get offended. I’m glad it wasn’t your birthday. I value my life! =)
Anyway, that book is awesome! I’m excited for you to be cooking from it!
Haha you did? Well guess what- it’s a great gift. And PS, I totally wouldn’t kill you if you gave me that book (even though you are NATURALLY as slender as my pinky finger!) I really look forward to trying more recipes from the it!
Hey PS- Happy New Year! Lets hang out! xoxo
EVERYONE READING THIS:
This pie is FANTASTIC! Forget that it’s diet. Forget that it’s low-cal. This pie will make you forget everything except that it’s deliciously fresh, zesty and just the right level of sweet. ENJOY!