Tag: Desserts
Streusel-Topped Blueberry Custard Pie
Did you know that you can still actually enter pies to be judged at the state fair? There are many things I do not wish to be judged on (my fashion sense, the way I drive when my kids are late to school, the fine lines creeping across my face, to name a few), but if you must judge me, by all means, judge me by my pies.
This pie, specifically. I’m seriously considering entering this Streusel-Topped Blueberry Custard Pie in the upcoming Arizona State Fair Culinary Arts Exhibition in October. It may just be me and a bunch of old ladies from far-flung regions of this great state–places with goofy names like Tuba City and Why–people who still think of the state fair as an opportunity to display their skills instead of an opportunity to see Snoop Dogg in concert and eat fried Twinkies. But I’d kind of like the chance to showcase this gem of a pie, because it is deeeeelish.
Admittedly, “Streusel-Topped Blueberry Custard Pie” is a bit of a mouthful–literally and figuratively–and initially, sounds like a rather odd combination of flavors and concepts:
Streusel? On top of blueberry pie? Which is a custard?
But don’t let that deter you.
This is one special pie. Its mix of creamy blueberry custard with sweet, crunchy streusel is truly unique and has been a crowd-pleaser for its originality every time I’ve served it. If you’ve ever seen the movie Amélie, you may remember the title character’s delight at cracking the crust of a crime brûlée with a spoon to access the smooth custard underneath.
This pie offers a similar tactile pleasure, as its crunchy layer of streusel topping gives way to velvety custard beneath. And I think you’ll be pleasantly surprised by the way the cinnamony top complements the blueberry filling.
So what do you think? State fair-worthy? What pie would you enter in your state fair?
| Nutrition Facts | |
|---|---|
| Servings: 9 | |
| Per Serving | % Daily Value* |
| Calories 276 | |
| Total Fat 12g | 15% |
| Saturated Fat 4.5g | 22% |
| Trans Fat 0g | |
| Cholesterol 29mg | 10% |
| Sodium 204mg | 9% |
| Potassium 91mg | 2% |
| Total Carb 39.9g | 13% |
| Dietary Fiber 1.9g | 7% |
| Sugars 24.8g | |
| Protein 3.5g | |
| Vitamin A 5% · Vitamin C 11% | |
| Calcium 2% · Iron 8% | |
| *Based on a 2,000 calorie diet | |
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Streusel-Topped Blueberry Custard Pie
A crunchy layer of streusel gives way to velvety blueberry custard underneath in this truly unique pie.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8
Ingredients
For the crust and filling:
- 1 9-inch unbaked pie crust
- 1 c. reduced-fat sour cream
- 1 egg
- 3/4 c. sugar
- 2 tsp. vanilla extract
- 2 Tbsp. flour
- 1/4 tsp. salt
- 2 1/2 c. blueberries
For the streusel topping:
- 1/4 c. brown sugar
- 3 Tbsp. flour
- 2 Tbsp. butter, softened
- 1/4 c. pecan pieces
Instructions
- Preheat oven to 400 degrees. Roll pie crust to a diameter of 10 inches and place in the bottom of a 10-inch pie plate.
- In a medium bowl, combine sour cream, egg, sugar, vanilla, 2 Tbsp. flour, and salt. Fold in blueberries. Pour the mixture into the pie crust. Bake 25 minutes. (You may want to cover the edges with foil or a crust shield to prevent excessive browning.)
- In the meantime, prepare streusel: in a small bowl, combine brown sugar and flour, then work the butter in with a fork or your fingers. Stir in pecans.
- After 25 minutes of baking, sprinkle streusel over the top of the blueberry filling. Return to oven and bake an additional 15-20 minutes until the filling is no longer jiggly and the topping is nicely browned. Cool 30 minutes before serving, or serve chilled.
Notes
Adapted from The Girl Who Ate Everything.
Mandarin Orange Yogurt Pops
I always forget about popsicles. They’re such a simple, versatile snack that’s just about fail-safe, and I have what is officially known as a “crap-ton” of popsicle molds sitting in one of my kitchen cabinets. But somehow, the idea of making popsicles rarely springs to mind.
Until, that is, I go swimming. When you’re by the pool on a hot day, doing the summer dance of in-for-a-dip, out-for-some-sun, don’t popsicles just sound like the perfect treat? They sure do to me! So the other day, when the kids and I were enjoying an afternoon by the pool, a craving for popsicles came on full force.
These creamy Mandarin Orange Yogurt Pops were just the thing, both for me the crew of my own kids and neighbor kids tromping through my house until school starts next week. Of course, if you’ve ever made popsicles, you probably realize that any mix of fruit, juice, and/or yogurt will pretty much work, so think of these as more “popsicle inspiration” and less “popsicle recipe.” The mandarin oranges here could easily be replaced by any frozen fruit, and the yogurt with honey could be flavored yogurt. (There’s a reason why even kids can make these frozen treats.)
What’s your favorite version?
Mandarin Orange Yogurt Pops
Creamy frozen pops with bursts of juicy mandarin orange!
Prep Time5 mins
Total Time7 mins
Servings: 8 popsicles (depending on mold size)
Ingredients
- 2 c. plain Greek yogurt
- 1/4 c. honey
- 5 drops orange extract (optional)
- 1 15-oz. can mandarin oranges
Instructions
- In a mixing bowl, stir together yogurt, honey, and orange extract (if using). Drain about half the liquid from the mandarin oranges, then stir oranges and remaining liquid into yogurt mixture.
- Carefully spoon into popsicle molds. Freeze 2 hours or until firm.
Notes
A Love Letter to Food Original Recipe.
3-Ingredient Mango Frozen Yogurt
I’m gonna come right out and say that Disneyland is missing a major opportunity.
Anyone who has been to Adventureland knows that you absolutely cannot have a complete Disney experience there without enjoying some Dole Pineapple Whip. You know, from the thatched-roof stand next to the Tiki Room where the line always stretches back to the I-10 (or at least to Sleeping Beauty’s Castle). I enjoy Dole Whip, with its cool, creamy texture and tropical sweetness, but I’m not quite as fanatical about it as some people I know. People go NUTS for this stuff.
So when I say Disneyland is missing an opportunity, here’s what I mean: there are other tropical fruits they haven’t experimented with that can be made into whips. Like mango! In this foodie’s humble opinion, this mango frozen yogurt (aka Mango Whip) is at least as tasty as the pineapple version served in Adventureland. It’s a zippy fresh fruit treat that, with only three ingredients, is ridiculously easy to make and surprisingly low in added sugar. If Disneyland tapped into this, the tiki stand could have lines that stretch all the way to the Pacific! Wouldn’t THAT be fun?
Or, instead, you could just make it at home.
Frozen mango + yogurt + powdered sugar + a blender, and in 5 minutes you’ve got the definition of refreshment in a bowl. So who needs Disneyland? (Ok, I do. I need Disneyland. When can we go back again???)
3-Ingredient Mango Frozen Yogurt
A refreshing mango frozen yogurt with minimal added sugar.
Servings: 4 (generously)
Ingredients
- 4 1/2 c. frozen mango
- 1 1/2 c. plain yogurt (I used Greek)
- 1/3 c. powdered sugar
Instructions
- Place all ingredients in a blender or the bowl of a food processor and blend/process until smooth. Serve immediately.
Notes
Adapted from Eating Well.
Almond Milk Nutella Pudding
Are you a milk drinker? If you are, how much milk do you drink a day? If you’re not, how much dairy do eat in a day?
At last year’s Nutrition and Health Conference in Denver, I heard a fascinating talk from Walter Willett, Department Chair of Harvard’s School of Public Health, about how much dairy we all actually need on a daily basis. The marketing messages we grew up with that milk “does a body good” and to get “3 A Day” servings of cheese, milk, or yogurt may have been simply that: marketing. Willett’s conclusion, based on numerous studies, was that one serving of dairy a day is probably plenty for most adults. We do of course need to be mindful of consuming enough calcium and vitamin D overall, but as an animal product, dairy has a pretty high calorie and fat price tag for the delivery of these vital nutrients.
While there’s still more research to be done on the merits (or pitfalls) of eating lots of dairy, and what fat percentage to choose when we do, since hearing Willett’s talk I’ve tried to simply become more conscious of how much dairy I consume daily. It’s led to the discovery that I’m a bit of a dairy-oholic. While drinking straight milk frankly grosses me out, my daily cheese/yogurt/ice cream consumption can overstep its bounds even before lunchtime.
Yesterday, for example… I was craving something sweet. The jar of Nutella in my pantry was seductively calling my name, but, wanting to at least maintain my illusion of refinement, I thought, what if I make something with the Nutella instead of just eating it straight from the jar like a desperate PMS-ing college student? Something like a pudding, perhaps! As I thought about my day of eating up until that point, however, I realized it had already been pretty dairy-heavy. So, while there’s nothing intrinsically wrong with dairy, would it be heretical to make a pudding without something other than regular milk, thereby cutting some fat and calories? Could it turn out creamy and delicious if you made it with, say, almond milk instead of cow’s milk?
Why yes, it could!
I didn’t miss a thing in this Nutella pudding using almond milk in place of regular dairy. When I asked my husband for his thoughts, he said it was very tasty, too, and didn’t realize it didn’t contain regular milk. (Though it should be noted that there is a small amount of dairy in Nutella itself. If you absolutely need to be 100% dairy-free, you would need to find a different chocolate hazelnut spread than Nutella–which is possible!)
So whether you need to limit dairy in your diet for some reason, or just don’t mind shaving off a few calories in your dessert, this pudding is your answer. Dollop with a dairy or non-dairy whipped topping to your preference.
By the way, recently on one of my tours at the Halle Heart Children’s Museum where I work, I asked a group of second graders which animals provide dairy products. With utmost confidence, one kid raised his hand and shouted: “Ducks!” If duck milk ever becomes a thing, I’m gonna call it non-dairy and say you can make this pudding with it, too.
Dairy Free Nutella Pudding
A Nutella pudding made with almond milk that's still creamy and smooth!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 4
Ingredients
- 3 Tbsp. white sugar
- 3 Tbsp. corn starch
- 2 Tbsp. cocoa powder
- pinch salt
- 2 c. almond milk (or regular milk if you aren't going for non-dairy)
- 1/2 c. Nutella
- 4 oz. semisweet chocolate chips
- 1 tsp. vanilla extract
Instructions
- In a medium saucepan, whisk together sugar, corn starch, cocoa powder, and salt. Add almond milk and bring almost to a boil over medium heat, whisking frequently to break up any lumps.
- When the mixture begins to thicken and almost boil, turn heat to low, add Nutella, chocolate chips, and vanilla and whisk until smooth.
- Pour into 4 individual bowls or ramekins, or one large bowl and refrigerate for at least 1 hour. Serve chilled with non-dairy whipped topping.
Notes
A Love Letter to Food Original Recipe.
Showstopper Pumpkin Cheesecake
Happy December! I hope your Thanksgiving was happy and, like we talked about in the last post, HEALTHY!
So…I hope you won’t hate me…or think I’m a big ol’ hypocrite…if my next post is about a ridiculously amazing, gingersnap-crusted, cream-topped showstopping pumpkin cheesecake.
Sorry? But not sorry?
All I can say is that my approach to food is all about balance, and with that in mind, occasional portion-controlled indulgences like pumpkin cheesecake can absolutely be included. That’s my Official Nutritionist Stance on the matter. My Official Foodie Stance on the matter is that this cheesecake rocks my world.
You may be feeling pretty over it when it comes to anything pumpkin-flavored now that it’s December, but let me encourage you not to trade all your gourds in for candy canes just yet. If a Christmas party or other special occasion is in your future this holiday season, THIS is the dessert you want to bring. For me, it is ALWAYS the dessert that people hover around, comment about, groan over in delight, sneak into their purse, etc. Last month I served it at a house concert we hosted and a week later, two people happened to mention separately that they were still thinking about it. (So am I.) It takes some time and effort, but really is not difficult to make for such a gorgeous and delicious final product. There are no unusual ingredients, no chef-level techniques, and–best of all for cheesecake–no water bath.
So this season, be the showstopper of the neighborhood Christmas party/work potluck/New Year’s Bash with something truly special. And for me, your nutritionist friend, enjoy it in moderation.
Showstopper Pumpkin Cheesecake
This stunning cheesecake is always a hit!
Servings: 18 slices
Ingredients
For the crust:
- 1/2 c. graham cracker crumbs
- 1/2 c. finely chopped pecans
- 1/3 c. crushed gingersnaps
- 1/4 c. white sugar
- 1/4 c. packed light brown sugar
- 5 Tbsp. melted butter
For the filling:
- 1 1/2 c. canned pumpkin
- 3 eggs
- 1/2 c. packed light brown sugar
- 1 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. cloves
- 24 oz. cream cheese, softened and cut into cubes
- 1/2 c. white sugar
- 2 Tbsp. heavy cream or half and half
- 1 Tbsp. cornstarch
- 1 Tbsp. vanilla extract
- 1 Tbsp. bourbon (optional)
For the topping:
- 2 c. sour cream
- 3 Tbsp. white sugar
- 1 Tbsp. maple syrup
- 18 pecan halves, for garnish
Instructions
- Make the crust: in a medium bowl, combine graham cracker crumbs, chopped pecans, gingersnap crumbs, and both sugars, then stir in melted butter. Press carefully into the bottom of a 9-inch springform pan. Freeze for at least 20 minutes.
- Make the filling: in a large bowl, whisk together pumpkin, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add the cubed softened cream cheese and sugar and blend on medium speed with a hand mixer until no lumps remain. Beat in cream, cornstarch, vanilla, and bourbon (if using). Pour into chilled crust.
- Bake at 350 degrees for 50-55 minutes or until the center is set. (If your springform pan tends to be leaky like mine, you may want to place a baking sheet underneath it.) Cool in the pan on a wire rack for 5 minutes.
- Meanwhile, make the cream topping: in a small bowl, whisk together the sour cream, sugar, and maple syrup. Spread over the top of the baked cheesecake, smoothing with a spatula. Bake another 5-10 minutes, then cool completely. Garnish with pecan halves and store in the refrigerator until ready to serve.
- *Tip for serving: instead of a knife, try slicing the cheesecake using dental floss. Way less mess!
Notes
Adapted from Boston Uncommon.