Xagave » sugar free pie

Key Lime Pie

admin — Mon, 19 Jul 2010 18:26:42 +0000

Chill out with the best tasting pie of them all!

Ingredients:

1 1/2 cup grahm cracker crumbs
6 tbsp melted butter
3/4 cup Xagave
7 tbsp cornstarch
3 egg yolks
2 cups water
1/2 cup lime juice
2 tbsp butter cut into pieces
1 drop green food coloring

Steps:

In a 9 inch pie pan, mix graham cracker crumbs with melted butter. Use a fork and level well, then press firmly into bottom and sides of pan. (Can use commercial graham cracker crust)

In the top half of a double boiler pan, not yet on a pan of water, put in Xagave. Gradually add cornstarch and mix thoroughly so there are no lumps. Place egg yolks in a bowl. Whisk until mixed well. Slowly pour half of water into egg yolks while whisking together. Pour in remaining water. Add egg mixture in Xagave mixture, mixing thoroughly. Add lime juice and mix well.

Place on bottom half of double boiler with water in it. Turn heat on high and cook, stirring continually until mixture is thick and clear (not cloudy). It takes about 10 to 12 minutes once water is boiling. It is important to stir often (almost constantly once water is boiling) or the cornstarch will make large lumps. Cut butter into pieces and add to filling. Add food coloring and stir until well blended. Pour into graham cracker crust. Chill.

Frozen Lemon Pie Bars

admin — Wed, 24 Mar 2010 21:29:41 +0000

Ingredients:

6 eggs

1/2 cup Xagave

3 tbsp Xagave

1/2 cup lemon juice

2 cups whipping cream

Steps:

Beat until light: 6 egg yolks
Mix in : 1/2 cup Xagave
1/2 cup lemon juice

Cook mixture on stovetop until it becomes a custard, stirring constantly (can be microwaved stopping to stir every minute). Cool

Beat until stiff: 6 egg whites
Add and continue beating until very stiff: 3 Tbs. Xagave

Add to cooled custard, mix well.

Fold in : 2 cups whipping cream, that has been whipped until stiff.

Line bottom of 9 X 15 pan with 6 oz (1/2 a standard package) crushed vanilla wafers.
Add lemon mixture and freeze until set. Can be made a day ahead.

Quick & Easy Agave Peach Pie

admin — Fri, 04 Dec 2009 17:13:33 +0000

Fresh Strawberry Agave Pie

Stephen Richards — Mon, 17 Aug 2009 19:53:51 +0000

This is an uncooked pie, except for the crust,
and only takes about 10 to 15 minutes to make.

Ingredients:

1 precooked pie crust*
1 to 1 1/2 pounds strawberries,

sliced or quartered

Fruit Gel:

1/2 cup water
1/3 cup Xagave
8 – 10 strawberries
Juice from 1/2 lemon
4 tbsp. of Ultra Gel**

(See cornstarch alternative below)

Steps:

Fill precooked pie crust with either full, sliced or quartered strawberries (whichever you prefer). In a blender, combine water, 8 – 10 strawberries and lemon juice. Blend on high or “liquefy” until mix is smooth. Turn blender to low, remove top, and while blender is blending add 4 tbsp. of Ultra Gel, 1 tbsp. at a time until gel is thick. Pour over the strawberries and refrigerate for 20 minutes and serve. Top with Xagave Sweetened Whipped Cream.

Cornstarch Alternative:

**Ultra Gel may not be available at your store. It is a terrific thickening agent and is available for purchase at www.jcarnet.com. If Ultra Gel is unavailable: Blend fruit with water, lemon juice and Xagave until smooth. Cook mixture in pot and bring to a boil. Mix 3 tbsp. of cornstarch with 3 to 5 tbsp. water and slowly mix into fruit mix. Reduce heat to simmer, stirring constantly until mixture thickens (a couple of minutes). Let gel cool and pour over fruit in pie shell. Refrigerate for approximately 30 minutes before serving.

Nutrition Facts
Serving Size 1/8
Calories 195
Fat 7.3g
Carbs 31g
Dietary Fiber 5g
Sugars 13g
Protein 2.5