Sunday, May 23, 2010

Gluten free, Corn free, soy free Key Lime tarts

Finally! A break in the insanity long enough for me to write.

I bet that almost everyone out there has been forced to eat at either someone elses house or out at a public event. For the past three days I have had to eat out at a building project. It was so difficult trying to keep to my daily calorie limit! In the mornings, there were boxes and boxes of donuts. At lunch, iceberg lettuce as a vegetable. Burgers, chips, brownies, boxed cookies. Yuck. By the time I got home, which was usually at about 10:30, I was too tired to eat anything. Today I was practically gorging on vegetables. haha.

The only way I could eat low calorie was by following a few easy rules.
1. Don't eat anything pre-packaged or store bought.
2. Don't put mayo or full-fat dressing on anything.
3. Aim for protein, carb and vegetable. Don't double up on anything.
4. No dessert! It is all going to be full of fat, sugar, and empty calories.

By sticking to these rules I was able to only go above my calories by 150 each day, and I'm sure you can too.

Today I'm sharing with you all a recipe for a killer not-super low calorie, gluten, soy, corn-free dessert.

Gluten-free, Soy-free, Corn-free Key Lime Pie

1/2 C. Organic Shortening
1/2 C. Corn-free Powdered Sugar
3 Egg Yolks, organic cage-free
pinch of salt
1 C. Brown Rice Flour
1/2 C. Amaranth Flour
1/4 C. Potato Starch

3 Large Egg Yolks
1 14 oz can Sweetened Condensed Milk
1/2 C. Lime Juice
2 tsps Lime Zest

Prepare the crust:
In a food processor combine the shortening and sugar until fluffy. Add the egg yolks and pinch of salt, mix until incorporated. Add the three flours and mix briefly. Dump out in to a large zip bag and refrigerate for at least an hour.

Press half the crust mix into 4 english muffins tins resting on a parchment lined baking sheet.

Use pie weights or dried beans to prevent the crust from puffing too much.

Bake at 350 degrees for 10 minutes.

Prepare filling:
Beat eggs until fluffy.

Add all other ingredients and whisk until combined.

Prepare pies:
Pour filling into rings.

Bake for 10-15 minutes or until the filling is set and doesn't wiggle when shaken.

Let cool completely. They should come right out of the rings, if not take a butter knife and slide it around the edges. Top with whip cream if you can have it. Enjoy!

See this and other recipes at Simply Sugar and Gluten Free.


Sophie said...

You have a COOL foodblog!!

I am not a cealiac patient but recently I am living since 1 month gluten free & I like it a lot! I am gluten sensitive. I lost a lot of weight, have a lot more energy & I feel a lot better too. That's why you can find gluten & gluten free recipes on my blog!

Many greetings from rainy Brussels, Belgium!!

Kathy said...

I love key lime pie. Will definitely
be giving this one a try. Thanks!

Discount Medifast said...

Yummy key lime pie, recipe sounds nice.

Keep the Integrity of the Bean, 2009-present. Unauthorized use of this material without permission is strictly prohibited. Links may be used, provided that credit is given to "Keep the Integrity of the Bean" with appropriate direction to the original content.