1/2
teaspoon freshly grated nutmeg
2
cups all-purpose flour
1
tablespoon baking powder
3/4
teaspoon salt
2
cups granulated sugar
1
cup unsalted butter, cut into
1/2 - inch pieces
4
large eggs
2
teaspoons vanilla extract
1/2
cup dried cranberries
(may substitute dried cherries,
blueberries or raisins)
Preheat oven to 350° F. Lightly coat a
13 x 9 x 2-inch rectangular baking pan
(15 cup) with cooking spray.
Place the apples, lemon juice, brown
sugar, cinnamon, nutmeg, and dried
cranberries in a medium bowl. Toss
gently to combine; reserve.
Place the flour, baking powder, and salt
in a medium bowl. Mix on speed 1 to
blend and aerate, 15 seconds; reserve.
Place the sugar and butter in a large
bowl. Mix on speed 3 to cream until
well blended, 1 minute. Add eggs and
vanilla; mix on speed 3 until smooth
and creamy, about 50 seconds. Add the
flour mixture; mix on speed 1 until com-
bined and smooth, 1 minute. Batter will
be very thick. Spread 2/3 of the batter
in the prepared pan. Evenly with the
apple and cranberry mixture. Spoon the
remaining batter randomly over the top
of the apples. Bake in the preheated
oven for 55 to 60 minutes, until a tester
inserted in the center comes out clean.
Cool in pan on a wire rack for at least
30 minutes before cutting.
* About 1-1/2 pounds apples before trimming.
Nutritional information per serving (24 pieces):
Calories 253 (31% from fat) • carb. 56g • pro. 3g •
fat 9g • sat. fat 5g • chol. 75mg • sod. 151mg
• calc. 31mg • fiber 2g
Key Lime Cream Pie
Tart and refreshing, the perfect
summer dessert.
Preparation: 15 – 20 minutes, plus chilling time.
Makes 12 servings
Cooking spray
2
cups fat-free vanilla yogurt
(without cornstarch or gelatin)
1-1/4
cups sugar
1/2
cup key lime juice
2
teaspoons unflavored gelatin
1/3
cup cold water
1
large egg white
1-1/2
cups graham cracker crumbs (about
14 whole graham crackers)
2
tablespoons unsalted butter, melted
and cooled
2
teaspoons finely chopped lime zest
2/3
cup heavy cream
Lightly coat a 9-inch pie plate with cook-
ing spray. Preheat oven to 350° F.
Place yogurt in a yogurt strainer or a
sieve lined with a coffee filter; set over
a bowl to drain until it measures 1-1/2
cups, about 1 hour.
In a 3–quart saucepan, combine the
sugar and lime juice over medium high
heat and let come to a boil. Continue to
cook until the mixture registers 239° F
on a candy thermometer (soft ball
stage), about 3 to 5 minutes. Transfer
to a stainless steel bowl. Sprinkle the
gelatin over the cold water and let soft-
en for 5 minutes. Stir into the hot sugar
mixture until dissolved. Allow to cool,
about 1 hour. While the sugar syrup
cools, make the crust.
Use the chef’s whisk to beat the egg
white on speed 7 until frothy, about
25 seconds. Using speed 1, stir in the
graham cracker crumbs and butter
until crumbly in appearance, about
10 seconds. Press the graham cracker
mixture firmly into the bottom and sides
of the prepared pie plate. Bake in the
preheated 350° F oven for 10 minutes;
cool completely on a rack.
Use the chef’s whisk to blend the
reduced yogurt and zest into the cooled
sugar syrup on speed 1 until smooth,
about 30 seconds. Chill for 30 minutes.
Use the chef’s whisk to beat the heavy
cream on speed 5 until moderately stiff,
about 50 to 60 seconds. Using a large
rubber spatula, fold the whipped cream
into the chilled yogurt mixture. Spoon
into the prepared crust. Chill at least 4
hours before serving.
Nutritional information per serving:
Calories 243 (30% from fat) • carb. 39g • pro. 4g •
fat 8g • sat. fat 4g • chol. 24mg • sod. 120mg
• calc. 69mg • fiber 0g
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