Creamy Frozen Fruit Pie

When it is hot in the summer and I want a cool, refreshing dessert (or I want something super easy and quick!), this is my favorite pick.  This recipe only has four (4!) ingredients, but by mixing-and-matching, you can come up with so many possibilities.  It is also a great way to use some of that fresh fruit that didn’t make it into your jams or jellies.

yogurtpie_strawberry

Classic strawberry creamy frozen fruit pie

Graham cracker pie shell – 2

Cool Whip  – 1 carton, 12 oz

Yogurt (Vanilla or flavor to match fruit) – 1 carton, 24 oz

Frozen fruit, mashed – 16 oz

Thaw the Cool Whip and the fruit (in this case I used strawberry yogurt and a box of frozen strawberries from the store).  Mix the Cool Whip, the fruit, and 16 oz of yogurt in a bowl (or about 2/3 of the carton), then divide evenly and spread into both pie shells.  Place in freezer to chill and set.  This can be made a couple of days ahead of time, just remove the pies about 1/2 hour before cutting and serving.  I like to have a little fresh fruit on hand to decorate the pie.

 

 

Fresh peach creamy frozen fruit pie

Fresh peach creamy frozen fruit pie

Peach pie is also delicious.  If you are using fresh fruit, you will want to adjust the sweetness of the fruit when you are mashing it.  I find the Cool Whip and yogurt provide enough sweetness, and I like my pie to be a little tart.  This is a

great dessert that you can change depending upon what fresh fruit you can find.  Berries are delicious!  I also like to use frozen lemon or lime-ade when I want some citrus flavor.

Want to try something wild?  Substitute a chocolate graham cracker crust and add a little decadence!

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Greek Cucumber & Hummus Appetizer

I love hummus.  At the first Christmas party I attended with my co-workers back in 2005 (yikes! has it really been that long?), I brought these appetizers hoping to impress them.  Unfortunately, not everyone is a fan of hummus.  Plus, after sitting a while, the cucumbers began to sweat and the hummus slid right off.  Well, it didn’t impress them, but it was memorable, so I’ve got that going for me.  I love my co-workers!

My famous (or should that be infamous) hummus appetizer.

My famous (or should that be infamous) hummus appetizer.

Chickpeas, drained & rinsed – 1 15oz can
Lemon Juice –  3 TBS
Garlic cloves, chopped –  1
Tahini  – 3 TBS
Olive Oil –  2 TBS
Cumin  – 1 tsp
Salt – to taste
Cucumber, large seedless – 1
Yogurt, plain or Greek – 1/4 cup
Sesame Seeds, toasted – 2 TBS

 

Toss the chickpeas, garlic, lemon juice,
tahini, olive oil, cumin, salt and 2 TBS water
in a food processor. Process until
the mixture is smooth, scraping down
the sides with a spatula. Wash cucumber
and cut off ends so that it is about the same diameter. Run a peeler down the sides of the cucumber, skipping spaces to create a striped pattern. Slice the cucumber into 1/4 inch slices; pat dry with a paper towel. Spoon a small amount of hummus onto each cucumber slice, flattening the hummus slightly.  Place a smaller amount of yogurt on top of the hummus. Then sprinkle the whole thing with toasted sesame seeds. Plate & serve immediately.