And how much sugar do your pies and cakes contain?
This delicious recipe will show you how to sweeten your pie with natural and healthy 'sugar'!
Crust:
1-1/2 c. graham cracker crumbs
3/4 c. roasted pine nuts, chopped
1 tsp. olive oil
1/4 c. Blue Agave Syrup
1/3 c. unsalted butter, melted
Cut together, with pastry cutter or fork, graham cracker crumbs, pine nuts, and Blue Agave. Slowly add melted butter while cutting the mixture. Be sure to completely incorporate butter before adding more. Stop adding butter when the mixture is able to hold its form when pressed between fingers. Spritz a 9" spring-form pan with olive oil on the bottom and sides. Press crust to cover the bottom of pan. Set aside.
1st Layer:
48 oz cream cheese, softened
8 egg whites, beaten stiff
2 c. Blue Agave
2 tsp. vanilla extract
1/2 c. wolfberries, dehydrated
Soften cream cheese to the point that it is easily blended with an electric mixer. Add Blue Agave, blending it with the cream cheese until smooth. Beat egg whites in a separate bowl. Fold egg whites and vanilla into cream cheese mixture and add wolfberries. Pour into a prepared pie shell. Bake the first layer at 325 degrees for 1 hour. Turn the oven off, leaving the cheesecake in for an additional 30 minutes. Remove from oven and allow to cool o the refrigerator for 20 minutes.
2nd Layer:
2 c. sour cream
1 tsp. vanilla extract
2 Tsp. Blue Agave
Mix all three ingredients until creamy. Spread on top of chilled cheesecake. Bake at 375 degrees for 15 minutes. Allow cake to cool completely before removing the ring from the pan.
Cheesecake Topping:
1/4 c. wolfberries, dehydrated
2 c. strawberries, fresh or frozen (thawed)
1/2 c. Blue Agave
1 tsp. lemon juice
Puree all ingredients. Drizzle over cheesecake slices before serving.
Makes 16 servings.
Sweeten Your Pie - Sweeten Your Life!
Wolfberries are Blue Agave are available at aroma-essence.com.
Resource: Maria Schasteen is editor of aroma-essence.com, Nature's Most Trusted Therapeutic-Grade Essential Oils Store.
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