Recipes Included On This Page Spanakopita (Lactose-free) Strawberry Blossoms Summer Berry Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Spanakopita (Lactose-free) Recipe By : The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 24 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound phyllo dough -- (500 g) 1/3 cup extra virgin olive oil -- (75 mL) **Filling** 10 1/2 ounces silken firm tofu -- (290 g) 2 tablespoons olive oil -- (25 mL) 1/4 cup chopped green onions -- (50 mL) 1/4 cup chopped onion -- (50 mL) 1 garlic clove -- minced 20 ounces fresh spinach -- (625 g) 1/4 cup chopped fresh dill -- (50 mL) 1/4 cup chopped fresh parsley -- (50 mL) 2 tablespoons fresh lemon juice -- (25 mL) 1 teaspoon salt -- (5 mL) 1/4 teaspoon black pepper -- (1 mL) 1 cup soft bread crumbs -- (250 mL) **Filling** Using a sieve, drain the tofu. In a large saucepan, heat oil over medium heat. Cook the green onions, onions and garlic until onions are softened, about 5 minutes. Set aside. Meanwhile, trim and rinse the spinach, shaking off excess water. In the same saucepan, cook the spinach, covered, until wilted. Uncover and continue cooking until all the moisture has evaporated. Add the onion mixture, drained tofu, dill, parsley, lemon juice, salt and pepper. Cook a few minutes, stirring to combine. Let cool. **Assembly** Arrange 1 sheet of strudel/phyllo dough on a work surface (counter top). Using a pastry brush, brush lightly with oil. Sprinkle with 1/3 cup (75 mL) of bread crumbs. Place a second sheet of dough on top. Brush with oil and sprinkle with 1/3 cup (75 mL) of bread crumbs. Repeat once; top with a final sheet of dough so you have a total of 4 layers. Cut lengthwise into 4 strips. Place 2 tablespoons (25 mL) of filling at one corner and roll up to make a triangle. Repeat with the remaining dough and filling to make about 24 pieces. Arrange on a parchment-lined baking sheet. (May be covered with plastic wrap and foil and frozen for up to 1 month.) **To Serve** Preheat oven to 400F (200C). Bake 20 to 25 minutes or until golden brown. (Bake frozen in 375F/190C oven for 25 to 30 minutes.) From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 17 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 105 Calories; 5g Fat (70.9% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 210mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Vegetable; 0 Fruit; 1 Fat. Back to Recipe List * Exported from MasterCook * Strawberry Blossoms Recipe By : Edmonton Journal June 1995 Serving Size : 12 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 large strawberries 3 ounces light cream cheese -- softened 2 tablespoons powdered sugar 1 tablespoon light sour cream -- or yogurt Remove stems from berries to form a flat base. Place on cutting surface, pointed end up. With sharp knife, carefully slice each berry in half vertically to within 1/4-inch of base. Cut each half into 3 wedges to form 6 petals. Do not slice through base. Pull petals apart slightly. In small bowl, beat cream cheese, powdered sugar and sour cream until light and fluffy. With pastry bag and star tip or small spoon, fill berries with cream cheese mixture. Author's comment. These strawberries are almost like candies. Serve them alone or use them to top small shortbread cookies or small biscuits spread with sweetened cream cheese. They also make a good decoration for a white cake. From The Edmonton Journal, June 1995. MC format by Hallie. Contributed to the FareShare Gazette by Hallie; 16 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 25 Calories; 1g Fat (45.9% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 40mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Summer Berry Pie Recipe By : America's Test Kitchen Serving Size : 8 Preparation Time :0:00 Categories : Volume 11-09 Sep 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Graham Cracker Crust: 9 graham crackers -- broken into rough pieces 2 tablespoons granulated sugar 5 tablespoons unsalted butter -- melted and warm Berry Filling: 2 cups fresh raspberries -- (about 9 ounces) 2 cups fresh blackberries -- (about 11 ounces) 2 cups fresh blueberries -- (about 10 ounces) 1/2 cup granulated sugar -- (3 1/2 ounces) 3 tablespoons cornstarch 1/8 teaspoon table salt 1 tablespoon lemon juice -- from 1 lemon 2 tablespoons red currant jelly Whipped Cream: 1 cup heavy cream -- (cold) 1 tablespoon granulated sugar 1 teaspoon vanilla extract Makes one 9-inch pie, serving 8 to 10. 1. For The Crust: Adjust oven rack to middle position and heat oven to 325 degrees F. 2. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling. 3. For The Filling: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels. 4. In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly. 5. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day). 6. For The Whipped Cream: Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume and forms soft peaks, about 30 to 60 seconds. 7. Cut pie into wedges and serve with whipped cream. America's Test Kitchen Notes: Berries are not sold in standard half-pint containers. When shopping for ingredients, use the weights on the containers as a guideline, but make sure to measure out the berries (gently, to avoid bruising). If you wind up short on one type of berry but have extras of another type, make up the difference with the extras. If blackberries are not available, use 3 cups each of raspberries and blueberries. When pureeing the berries, be sure to process them for a full minute; otherwise, the yield on the puree may be too small. Apple jelly can be substituted if red currant jelly is unavailable. Published: July 1, 2003 To see a photo of Doris' Summer Berry Tart, click on this URL: http://www.fareshare.net/summer_berry_tart.html Contributed to the FareShare Gazette by Art; 1 September 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 315 Calories; 19g Fat (53.6% calories from fat); 2g Protein; 36g Carbohydrate; 3g Dietary Fiber; 60mg Cholesterol; 99mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.

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