Sunday, May 23, 2010
Gluten free, Corn free, soy free Key Lime tarts
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.
Beat eggs until fluffy.
Add all other ingredients and whisk until combined.
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!