Cardiologist Goes Probiotic with Pie
Key Lime “No Bake” Ice Cream Probiotic Pie
Richard Collins, MD
The Cooking Cardiologist©
Note from the Cardiologist: Along with good heart health it’s important to keep your immune system strong. Recipes for probiotic enhanced foods are very limiting. Cooking above 1100F will destroy the benifical gut bacteria. Freezing can maintain the integrity of the bacteria, although some are lost. Frozen yogurt can keep the bacteria, but the product needs to specify that there are probiotic cultures in the product. Some frozen yogurt is pasteurized without the addition of the probiotics in the final phase of production. Check the label. An optional method to replace the Key Lime curd is included. If you think you’re not getting the right probiotic products for yourself, you can give that probiotic for women that is found online a try
Ingredients:
2 cups Lifeway Organic Kefir, Low Fat Cultured Smoothie, Plain Unsweetened
5T Stonewall Kitchen Key Lime Curd
2T honey
1T Limoncello liquor (optional)
1 Keebler Prepared Ready Crust, Graham (Reduced Fat)
1 lime for garnish, zest of the lime and lime slices
Optional: Egg white meringue or fat free whipped topping…see below
In a large bowl combine the Kefir, curd, honey and optional Limoncello. Mix well. Add entire mixture to an ice cream maker. Process until smooth and thickened. Pour into the prepared graham cracker crust. Freeze immediately. Prepare topping.
For the meringue:
4 eggs separated, using just the egg whites without any trace of egg yoke
1 pinch cream of tartar
2T sugar
Preheat broiler to high. Separate 4 eggs and place the whites in a large bowl. Let the egg whites stand at room temperature for 30 minutes before you start to make the meringue. (Egg whites that have been allowed to stand at room temperature beat to a greater volume than ones taken directly from the refrigerator.) Add cream of tartar before you begin beating the egg whites (cream of tartar helps stabilize the meringue).
Beat the egg whites with an electric mixer on medium speed until soft peaks form. At this point, they will curl over when the beaters are lifted. Add the sugar, 1 tablespoon at a time, while beating on high speed. The sugar must be added gradually as the egg whites are beaten to stiff peaks (tips stand straight). Adding the sugar too quickly will knock air out of the egg whites and make them difficult to mix thoroughly.
Tip: If you’re using a hand-held mixer, move the mixer around the bowl to beat all of the mixture evenly.
Continue beating on high speed until the sugar dissolves and stiff, glossy peaks form.
Quickly spread the meringue over the frozen pie filling. Spread the meringue to the edge of the pastry to seal it and prevent it from melting the remainder of the frozen pie. Broil on high heat until peaks brown. Serve immediately.
For substitution of the Stonewall Lime Curd, use the following:
½ cup Tofutti Cream Cheese
½ cup Key West Lime Juice
4 T honey (omit the other 2T if using this recipe)
Combine all ingredients and add to the ice cream mixture.
Serves eight. Serving size: 1/8 of a pie.
Nutrition Information (includes meringue): Calories: 190, Total Fat: 6 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 20 mg, Sodium: 200 mg, Carbohydrate: 30 g, Fiber: < 1g, Protein: 6 g
Diabetic Exchanges: 2 Starch, 1 Fat
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