January 17, 2009 at 6:27 pm (all-purpose flour, butter, cinnamon, cream cheese, graham cracker tart crusts, honey, light brown sugar, oranges, peaches, pie, refrigerator, slivered almonds, stovetop, yogurt)
Prep time: 20 minutes plus cooling time
Yogurt and Cream Cheese Topping:
4 oz plain yogurt
4 oz cream cheese
1 teaspoon orange zest, chopped fine
2 tablespoons fresh orange juice
1 teaspoon honey
Peach Filling:
1/4 cup butter
1/4 cup light brown sugar
2 tablespoons honey
1/4 teaspoon cinnamon (plus additional for garnish)
3 medium peaches, sliced 1/4″ thick (about 3 cups)
1 teaspoon all-purpose flour
6 single-serve graham cracker tart crusts
1 tablespoon slivered almonds, toasted
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1. For topping: In a small bowl, stir together yogurt, cream cheese, orange zest, orange juice and honey; refrigerate until ready to serve.
2. For filling: Melt the butter in large saute pan over medium heat; stir in brown sugar, honey and cinnamon.
3. Add peaches and cook, stirring frequently, until peaches are just tender, about 6 – 8 minutes. Stir in flour and cook 30 seconds. Remove from heat and let cool slightly.
4. Place tart crusts on a baking sheet and evenly distribute filling into tart crusts; let cool at least 30 minutes.
5. Dollop yogurt & cream cheese topping evenly over tarts; sprinkle tarts with cinnamon and almonds. Serve immediately.
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March 22, 2008 at 3:17 pm (graham cracker crust, granulated sugar, lemon juice, lemons, light corn syrup, nondairy whipped topping, orange juice, oranges, pie, pomegranate juice, refrigerator, stovetop, unflavored gelatin)
Lemon Chiffon Pie
by Karo
Prep time: 20 minutes
Chill time: 2 hours total
Yield: 1 pie
1/2 cup lemon juice
1/2 cup cold water
1 envelope unflavored gelatin
1/4 cup sugar
1 teaspoon grated lemon peel
1/4 cup light corn syrup
2 drops yellow food coloring, optional
2 cups (about 4 ounces) nondairy whipped topping, thawed
1 9-inch graham cracker crust
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Pour lemon juice and water into a small saucepan. Sprinkle gelatin over juice mixture; let sit 5 minutes. Add sugar; bring to a simmer over medium heat, stirring constantly. Remove from heat; stir in lemon peel, corn syrup and food coloring. Chill until slightly thickened, about 45 minutes, or until consistency of pudding, stirring occasionally. Fold whipped topping into gelatin mixture. Pour into pie crust. Chill until served.
Pomegranate Chiffon Pie: Replace lemon juice and water with 1 cup pomegranate juice. Omit food coloring.
Orange Chiffon Pie: Replace lemon juice and water with 1 cup orange juice. Replace lemon peel with orange peel. Add 1 drop red food coloring, if desired.
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