March 14, 2013

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Activity/Recipes for National Pi Day 3.1

Below you will find some delicious (and healthy!) pie recipes straight from the kitchen of Pritikin Longevity Center and Spa. Executive Chef, Anthony Stewart, has crafted these delicious recipes combine everyone’s favorite veggies, fruits and spices to create healthy alternatives to mouthwatering dishes that are PERFECT to ring in Pi Day this Thursday. These recipes are so tasty, the kids won’t even realize they’re baking healthier recipes!

Pumpkin Pie

Did you know that a slice of traditional pumpkin pie often has 5 grams of artery-crippling saturated fat? It’s like eating a cheeseburger for dessert! And really, who needs it when you can enjoy deeply satisfying pumpkin flavor with Pritikin Chef Anthony Stewart’s zero-saturated-fat pie.

·         Half of large butternut squash (cut squash in half), seeds removed
·         2 cups canned solid-pack pumpkin (no additives)
·         3 egg whites, beaten until stiff peaks form
·         1 teaspoon lime juice
·         1 teaspoon cinnamon powder
·         ¼ teaspoon cardamom powder
·         ½ cup soymilk
·         3 tablespoons Splenda
·         2 teaspoons vanilla extract
·         2 cups low-sodium, fat-free corn flakes (good brand choice is Grainfield's)
·         Preheat oven to 350 degrees.
·         Place butternut squash half in a nonstick baking pan in oven, skin side up. Cook until fork-tender, about 25 minutes.
·         Scoop out cooked "meat" with spoon, and place it and 1 cup of the canned pumpkin in a food processor. Puree.
·         In a large bowl, combine the squash/pumpkin mixture, remaining pumpkin, egg whites, lime juice, cinnamon, cardamom, soymilk, Splenda, and vanilla.
·         In food processor, grind corn flakes until they are the size of peppercorns.
·         Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes into bottom of pan.
·         Fill pie pan with pumpkin mixture, and bake in oven at 350 degrees for 30 minutes.

Cherry Pie

·         8 cups frozen pitted cherries
·         4 tablespoons apple juice concentrate
·         2 tablespoons lemon juice
·         6 tablespoons cornstarch
·         2 tablespoons vanilla extract
·         2 cups oats
·         Preheat oven to 350 degrees.
·         In a large bowl, mix all ingredients except oats.
·         Place mixture in baking dish.
·         Pour oats on top.
·         Bake for 25 minutes.
·         Let cool then Serve.
Peach Cobbler

·         ½ pound frozen peeled peaches, sliced
·         ¼ cups date sugar
·         1 pinch cinnamon powder
·         ½ nutmeg
·         ½ teaspoon vanilla extract
·         2-oz corn flakes fat free/ no salt added
·         Grind corn flakes with 1 tablespoon water (added slowly) and layer on bottom of baking pan.
·         Bake for 2 minutes at 350-degrees.
·         Remove from oven and let cool.
·         Mix remainder of ingredients together and spoon softly over crust and bake for 20-25 minutes at 350-degrees.
·         Let cool before cutting.

Spiced Apple Pie
This recipe uses Chef Anthony’s spiced apple crisp and turns it into a delicious pie.

·         5 red Delicious or Fuji apples, peeled, cored, and cut into wedges
·         1 tablespoon water
·         2 teaspoons cornstarch
·         1 teaspoon apple pie spice (such as McCormick brand -- a simple blend of cinnamon, nutmeg and allspice)
·         Juice of ½ lemon (1 Tbs.)
·         2 cups low-sodium, fat-free corn flakes

·         ¼ cup crushed shredded wheat
·         Pinch of ground cinnamon

·         Combine apples, water, cornstarch, spice, and lemon juice in a medium mixing bowl.
·         Lightly spray bottom of pie baking pan (8 inches in diameter) with Pam. To make crust, press corn flakes into bottom of pan.
·         Fill pie pan with mixture, and bake in oven at 350 degrees.


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