HOME-MADE LOW-SUGAR/PRESERVATIVE CHOCOLATE HAZELNUT SPREAD: egg-free, easy, make ahead

A humoungously delicious, easy 'Nutella' which is almost guilt-free...

first published 2017

 Chocolate & Hazelnut Spread, Lower Sugar & Preservatives
via Dan Doherty

The Chinese pass out sweets at funerals to help alleviate the bitterness of grief and sorrow.  

This make it at home Chocolate Hazelnut Spread ('Nutella') will certainly cheer up anyone. 

It's easy to make, is smooth and creamy and puts a smile on the face. It's deeply, darkly chocolate with hazel highlights and lowlights (culinarily speaking) and utterly more-ish.

But, gloriously, it is also low in sugar and preservatives, and most of the ingredients will be found in any baker's cupboard.

Put it in your recipe file, even if you're not planning to make it right away.  It's perfect for brunch pancakes on a Sunday.

The recipe is from celebrity chef Daniel Doherty who has given 67 permission to use his recipe.  

A good food processor or smoothie maker will ease preparation but is not a requirement.  (see tips)  

Use it as a spread for toast or buns OR add whipped cream to make a mousse OR layer it with cheesecake. Most adults will adore this and small Nutella addicts should enjoy switching their loyalty.   

Even with the lower sugar, the recipe is an Indulgence.  The health-conscious can be pleased that the recipe doesn't make a huge amount -- there's just enough to make people happy but not to overindulge.   

Cost: £3.50-ish (2022 PRICES)
Makes: about 150 gm/just over 5 oz

Ingred:
   50g/1.75 oz hazelnuts (67 used ready roasted, chopped supermarket hazelnuts)
   60g/2 generous ounces icing sugar
   10g/1/3oz cocoa powder
   25g/generous 3/4 oz powdered drinking chocolate
   50g/1.75 oz dark baking chocolate (65%+ cocoa solids), melted over simmering water or in 10 second bursts in the microwave & cooled slightly
     1 tbsp light veg oil
    75 ml water

Method:

FRESH CHERRY DESSERTS

Looking for a special treat for the American July 4th celebrations?

There is nothing nicer than fresh cherries, whether eaten by hand straight from a tree or buried in gorgeous desserts.

Here are a few of 67goingon50 favourites cherry treats: one wildly indulgent, one a dieter's delight, one quick and easy and another, a cheats' treat.

Lower-Sugar Cherry & Coconut Macaroons
Indescribably yummy lower-sugar Cherry Coconut Macarons inspired by the London Royal Opera House: low fat, quick & easy
'Yum.  The cherries make these very moist.' Taster

No-bake Cherry Garcia Cream Pie
 super-indulgence, contains alcohol, not healthy
'Alas my concealed stash of Cherry Garcia pie was discovered by persons unknown so I never did get to taste it - but everyone said it was delicious!' Garden Party/Fete organiser  

 Cherry Almond Slices, Dieters' Delight
Cherry Bakewell without pastry or jam, lower fat/sugar 
'Absolutely gorgeous; the sweet of my dreams!' Weight-watching Taster

Cheats' Black Forest Trifle

  Simple, light but ever-so-delicious, with a little help from supermarket sponge, custard and a tin of cherries (and/or fresh)  
'Fantastic.  Loved the bits of fruit; the sponge was chocolately without being dense and the cream wasn't heavy.'

This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.  

RASPBERRY & WHISKEY EASY-BAKE CHEESECAKE , an indulgence

Being able to make this light lovely easy-bake cheesecake 48 hours before needed is a bonus...

Indulgent dark chocolate oats, cloud-like filling & whiskey soaked raspberries.   
'Yummy!!' Tasters

The gorgeous colours of this easy-bake cheesecake with raspberries makes it a natural for Valentine's Day but the addition of whiskey and crunchy chocolate hobnobs adds a touch of Burns Night.

This is not a dessert for vegans.  It's rich with dairy -- cream cheese, yoghurt and soured cream.  It has eggs, too, and more sugar than is usual for 67 desserts, though quantities have been slightly reduced.  

The baked cheesecake produces a fluffy, almost cloud-like body that somehow provides a delicate heft.  Unlike most cheesecake bases, this one is thin and crispy.

Properly chilled, it is unbelievably good.

It is a definite indulgence - calorifically and financially, even if you take advantage of some the cream cheese bargains in the supermarkets.

But it is a dessert intended for special occasions and, with the filling being rather deep, it will go far.

Cost: £6-7
Serves: 10

Base:
    200g/7oz dark chocolate hobnobs
      60g/2.1 oz unsalted butter, melted


Filling:
   480g/17oz full-fat cream cheese (67 used Duchy organic; Philadelphia will be fine)
   160ml plain yoghurt (not too thick)
    1 tsp vanilla extract 
    3 yolks from med free range eggs

     3 egg whites from med free-range eggs, separated
     100g/3.5oz caster sugar
       
Topping:
   250-300ml soured cream

Garnish:
   150gm/5.2oz raspberries, 1/2 mashed, the rest quartered, mixed with a tablespoon or two of sugar & whisky
    
Method:

CHOCAHOLICS' SKINNIER LAYERED MARQUISE, no-bake

The perfect double chocolate surprise: minimum effort, maximum pleasure - and it's skinnier 

updated  2019; first post Feb 2016

Skinnier Double-chocolate Marquise, for health conscious chocoholics 
'...like a giant truffle!' '...very velvety and light' - Tasters

A double layer intensely rich chocolate dessert, this spectacular indulgence was inspired by the Royal Opera House Pastry department and the indomitable Michel Roux.  It's a treat for the serious chocolate lover - perfect when a show-stopper is required.  

Even better, it's not as unhealthy as it looks, it's no-bake and can be prepared well in advance! 

French in origin, a marquise is an intense velvety chocolate dessert rich in butter, sugar, eggs and cream.  

67 cut out the butter and eggs and lowered sugar, reducing cholesterol significantly.  Two boozy flavours complement each other (try 3 layers if you're adventurous!).  

It's richly darkly wonderful and oh-so-sophisticated.  There is a version for kids (below).  Whichever version you go for, small portions are sensible -- and healthier. 

If you prefer something cold in the heat of summer, it freezes well.  

Use the best chocolate you can (at least 70% cocoa*) but if you're budgeting and don't mind Cadbury's, Bournville will do.

Cost: £8.50 - less, depending on the chocolate (2019)
Serves: at least 8, double if slices are halved vertically (recipe halves nicely)

Ingred:

   400 gms dark chocolate, at least 70%
   200 gms double cream
   200 gms plain 0-fat yoghurt, not strained, but with liquid poured off 

   2 tbsp brandy/white wine/grape juice   
   1 generous tbsp syrup from candied ginger
   2 tbsp finely chopped ginger from syrup

   2-3 tbsp framboise raspberry liqueur or white grape juice
   150 gms fresh, sweet raspberries 
  

Method:

EMERGENCY LUSCIOUS LEMON PUDDING, almost instant, heathier

A quick easy and fabulously easy dessert for unexpected guests...and lower-fat, too!

Luscious Lemon Pudding: the tasters raved!
'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

28/3/16

Note:   Not yet tested with dairy-free products but should be fine

You know how it is.  

It's summer.  Visitors visit.  You plan a patio party and more people than expected turn up.  Or your potluck planning has gone to pot (sorry!) and more desserts are needed.  Quickly.

Here's a simple, easy solution that is so luscious, creamy and pretty, everyone will swoon.

If you have the time to make your own lemon curd it will repay in spades but a good store bought curd will do in an emergency.

The pudding started out as a cheesecake but for various reasons didn't work.  It was transformed into a pudding which 67's tasters were absolutely wild for.

It is an indulgence, albeit with yoghurt one of the main ingredients, a little healthier than normal .

The recipe has some winning make-me qualities: 

1. it stretches easily to feed more people 
2. it can be made in stages
3. it's versatile -- serve it a big glass bowl or in individual glasses; accompanied by thin biscuits or a dollop of crumble topping 
4. it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness

Cost: £5-6 (2019)

Feeds: a crowd

Ingred:

   1 recipe foolproof lemon curd without the ginger OR a jar of good store-bought

   200 gm 30% reduced fat dairy or regular vegan cream cheese at room temperature

   450 gm strained 0% fat plain, thick dairy or plant yoghurt (Greek is good) - if using plant yoghurt, thicken with instructions here (at the bottom of the page)

   1 pint whipping cream, dairy or plant

Optional Crumble topping :

   110gm/4 oz  plain flour, pref wholemeal or half flour/half ground almonds

   75gm/3oz dried unsweetened coconut

   50-75gm/2-3oz soft brown sugar 

   1/4 tsp salt

   55gm/2oz porridge oats or lower-gluten spelt flakes

   55gr/2oz cold cubed unsalted butter (or up to 110gm/4oz for the young/healthy).  

    2 oz/55 gm chopped nuts

Method:

1. If making your own lemon curd, start 3 days ahead; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
2. When ready to prepare, whip cream cheese until light and fluffy
3. Add strained yoghurt; whip again
4. Whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
5. Carefully ladle on about half the lemon curd in a thin layer
6. Cover with the rest of the cream cheese/yoghurt/cream
7. Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
8. Serve as is, or with crumble/biscuits on the side

Crumble method:

1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
4. Cool in the pans before breaking up and decanting into a serving dish

Comments:

'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters

Tips:

You could layer the pudding with crumble but 67 thinks the lemony cream tastes best with crumble on the side or thin crisp biscuits

More indulgences & desserts on  Nav Bar: Recipes I & II

  

Please leave a comment         .

This recipe has been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission. 

EXQUISITE HOT RASPBERRY PUDDING, no-carb, low-sugar; one-bowl wonder

Fresh raspberries are not just for scoffing by hand; baked in thick custard, they are utterly exquisite...

 The aroma will knock you off your feet - in a good way - and it tastes exquisite 

(originally published in 2015 as Russian Raspberry Pudding)

The first time I tested this recipe, I was in heaven.  It is sensationally wonderful despite the limited number of ingredients: sour cream, eggs, berries and a bit of flour and spices. Little effort is involved; it's a perfect one-bowl wonder.

The pudding - eaten hot or warm -  is creamy, studded with gorgeous hot fruit and smelling fabulously of raspberries.  

It's healthier than most sweets -- low in sugar and with few carbs.  It does contain cream but some of it can be replaced with yoghurt (see tips below).  

The topping is more of a custard than a batter, and lighter than its sister dessert, clafoutis. 

It doesn't keep, so best to eat it all up while it's warm.  It's wonderful with yoghurt cream or, if your heart can stand it, clotted cream.

The dish has been part of 67's collection for so long, its source is long forgotten.

It's ideally made with fat fabulous English raspberries but I wouldn't bother waiting for those.  

Cost: £4
Serves: 4-6

Ingred:
   12-16 oz/340-500 gm raspberries
   1-2 tbsp sugar
   220 ml/1 cup + 2 tbsp soured cream (see tips)
   2 eggs
   1 tbsp flour
   1 tsp vanilla extract
   1/2 tsp cinnamon (opt)

Method:

THE ART OF FREEZING BERRIES

 Stock up on berries now for a taste of summer in winter...

updated 7/23; first posted 2015

Strawberries Prepped for freezing using pizza tray ridges to keep separate 

There's a glut of wonderful soft fruit in the shops, a riot of strawberries, raspberries, blueberries, blackberries, cherries and plums -- all marvellously perfumed and vividly coloured.  Fresh and by the handful, baked or poached, buried in puddings, turned into instant jam/fruit compote -- there are as many ways of eating them as there are ways of combining them. 

(See:  Skinny Cherry Pie, Orange & Berry Plate,  Raspberry Streusel Coffee Cake, Reducing Food Bills: Fruit, )

When prices drop in times of glut, it will  be time to stock up, freeze and store berries.  When  fresh fruit and the wonderful weather are just a memory - a few short months -  you'll have the means to add a jewelled sparkle to autumn fruit crumbles and stewed fruits.  

Freezing berries is the easiest thing in the world.  Place them on a flat surface, with a bit of distance between them so they don't freeze in clumps.  A ridged pizza pan keeps the berries separated in rows; a griddle pan or a plastic microwave bacon tray will do a similar job. Otherwise, a baking tray lined with greaseproof paper is fine, so long as the berries aren't squashed together.   

Blueberries on a cheap 'n cheerful microwave bacon tray 

Most of the fruit can be frozen whole but strawberries planned for smoothies are better frozen halved or quartered.  The fruit will take a couple of hours to freeze solid.  Then bag them up and label the berries but don't fasten the bags tightly. That way, you can reach in at any time and grab a handful for smoothies or to sprinkle over muffins or hot porridge.  They'll keep up to six months.

It's best to freeze unblemished fruit.  If the fruit is soft or going bad in places, cut them out and use them for instant low-no sugar compote/jam.  The resulting compotes/jam can be frozen in individual jars or air tight freezer bags. 

Some other ideas for frozen berries.  

• Sugar-free Apple and Blackberry pie 
• Pear and Blueberry Crumble
• Strawberry Crumble
• Fruit Compote and Pancakes 

Please leave a comment in the box below

DISCLAIMER: The author accepts no liability for the consequences of any actions taken on the basis of the information provided.  Any information not sourced to a second party is the copyright of the blogger.

BLACKBERRY, WHISKEY & GINGER NO-BAKE CHEESECAKE,

Seriously creamy with a delicate layer of alcohol, this indulgent cheesecake looks good and tastes lovely...

Light quick simple dishes below...

Blackberry, Whiskey & Candied Ginger Cheesecake
'Lovely & summery & creamy'  'Tastes delicious but is a bit floppy' Tasters

This cheesecake is a delightfully complex flavour bomb - loose rather than firm - but simple to make, no-bake and can be made ahead. 

The basic cheesecake filling is a favourite 67 recipe which never fails when a  special dessert is needed.  Dress it up or make it plain and simple -- it won't let you down.

In this version, blackberries are the main focus.  High in vitamin C and fibre, they are also a good source of Vitamin K (for healthy blood).  Go frugal and pick your own, free, from blackberry bushes which grow abundantly along UK railway lines.  They make great jams and compotes.
  

For 67's cheesecake,  blackberries are teamed with whiskey & candied ginger; the kids get a 'cleaner' version (below) layered in jars.   

For the health conscious, there are lower-fat options.

The cheesecake is an indulgence but serves 12 easily.  The layers are deliberately thin for portion control but if you prefer more height, make 1 1/2 times the filling recipe.  

Cost: £6'ish, depending on where you get your berries
Serves: 12

Ingred: 

13-15 digestive biscuits, bashed with a rolling pin in a heavy plastic bag, or whizzed coarsely in a food processor until crumbly -- don't process too finely

90 g unsalted butter, melted

Half recipe makes 7in/19cm cheesecake

300g full-fat cream cheese at room temperature (80% fat reduced will also work; as will supermarket own brand so long as it is not watery*)

1 pint/500ml double cream 

100g/3.5 oz white baking chocolate 

225gm/8oz blackberries 
2-3 tbsp whiskey
2 tbsp juice from jar of bulb ginger in syrup 
2 large bulbs candied ginger, finely chopped

Topping: 
approx 150 gms whipping cream (lower fat) or double cream

1 tbsp icing sugar

1 tsp vanilla extract (opt)

garnish: 1 bulb ginger, in finely shreds            

Method:

PARTY FOOD: NO-SUGAR INSTANT SORBET

Family & friends will love this no-sugar instant sorbet, free of fat & preservatives    

more good-for-you treats below

Mango, Mint & Ginger Instant Sorbet
'Glorious, whatever the weather!' Taster

first published July 2017

 

Sorbets are a terrific substitute for the sugar, cream and preservative laden ice creams that kids keep demanding.  And, if your child is the right age and dexterous enough, they can make the sorbets themselves.

All you need is a smoothie maker, some frozen fruit (which of course you've been stockpiling in your freezer over recent weeks when bargains have been many!) and a bit of flavouring. 

Result: no-added-sugar cooling sweetness costing only a few pennies.  And  good for you!

67 has given a recipe for favourite Mango, Mint & Ginger but truly any fruit will do, so long as it's frozen.  Try Strawberry & Banana, Blueberries & Candied Ginger, Apple & Cinnamon. 

Be warned, though.  With a juicy fruit like mango, blueberries or raspberries*, it will take only minutes to make and serve.  Firmer fruit such as strawberries may not be as juicy as you'd like and need a little more time and work.  Unless you have a super efficient blender, or are looking for only one or 2 portions, you may want to try this with soft fruits. 

67 also tested a Capucchino Sorbet -- frozen strong coffee mixed with double cream and chocolate shards.  It was lovely; even better with a shot of cognac   but clearly not good for you, especially if there are cholesterol issues.   

Cost: depends on the fruit, min around a pound 
Serves: 1-2 but more if portions are party-sized.  Recipe multiplies easily

Ingred:
   1 cup frozen mango, originally fresh OR drained tinned in juice, not syrup
   2 tbsp orange, lime or lemon juice OR water
   1/2 tbsp fresh mint leaves
   1 tsp grated ginger (opt)

Method:

1. Blend all ingred in a smoothie maker (some blenders aren't as effective as smoothie makers)
2. Taste; depending on the fruit a few drops of maple syrup or a teaspoon or so of sugar may be necessary
3. Serve, garnished with mint leaves.

Tips:

• during a heat wave, frozen fruit is also good for breakfast, with yoghurt
• frozen yoghurt with frozen fresh fruit is next on the list of ingredients 67 will test for sorbets

             

See Nav Bar:RecipesII/Desserts (near end of list)...

Please leave a comment in the box below

         .

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

PEPPERMINT CHOCOLATE MOUSSE. low-sugar, yolk free, dairy free option

A light, lovely chocolate mousse with mint that's healthier than most... 

Smooth silky chocolate & mint mousse, no egg yolks, cream only as garnish
'Hide it from the others, it's that good.' 'Luxurious; lovely & creamy.' Tasters

CONTAINS UNCOOKED EGG WHITE

Rich, creamy Chocolate mousse is a perennial favourite but does come with lashings of guilt.   

67goingon50's scrumptious creamy version is almost healthy by contrast -- it has no egg yolks and the cream is optional.  Apart from a layer of mints, which canoe kept to a minimum, there's only a small amount of added sugar.   

It's one of the popular of 67's Skinny Indulgences and many prefer it to the fat and cholesterol laden original.    

That doesn't mean the Mousse is healthy -- there's too much chocolate for that -- but it does mean you get great taste and texture for fewer than usual of the bad things.  It's best served in small portions, maybe with shortbread thins.   

The recipe is adapted from British chocolatier and cocoa grower, Hotel Chocolate.   

For family, a 50-50 mix of dark and milk chocolate is best; for adults, stick to dark or bittersweet. 

Cost: around £4; more if using artisan chocolate  
Feeds: 6'ish (double recipe for a crowd)

Ingred:
   
    150gm dark, OR half dark, half milk, cooking chocolate (70%+ recommended)* 
    1 tsp peppermint extract
     
     6 egg whites (freeze yolks for Christmas custards & bread puddings) 
     pinch of salt
     1/4 tsp lemon juice

     35g caster or soft brown sugar

     1 box mint matchsticks (kids) or chocolate mints (adults)**

Garnish: 200ml double cream, 1/3 tsp peppermint essence, 1 tbsp icing sugar and 1/2 tsp cocoa

    
Method:

1. Put mintsticks in a plastic bag and bash with a rolling pin until you have a  rubble of coarse crumbs and crunchy bits; set aside (Mints: roughly chop, leaving a few halves or quarters for garnish)  
2. Melt baking chocolate in a large bowl over simmering water
3. Beat egg whites, salt & lemon juice with hand or stand electric beaters until the whites form soft peaks - maybe 5 mins?.  Add sugar - a tablespoon at a time -  beating after each addition until the whites form moderately stiff peaks (ie they hold their shape and won't fall out of the bowl if the bowl tips) 
4. When chocolate is almost totally melted, take off heat; stir in peppermint essence; 
5. Allow chocolate to cool until warm but no longer hot; add one third of egg whites to the chocolate; gently hand whisk until blended.
6. Add the rest of the egg whites to chocolate; using a hand whisk, gently but quickly fold in -- the goal is to keep the mix aerated and a few white streaks won't matter.   
7. Pour half the mousse into the serving dish; add a layer of half the mint candy; gently cover with the rest of the chocolate mousse 
8. Refrigerate 3-4 hours
9. Topping: Scatter rest of mint sticks over mousse.  Whip cream till beginning to lose its liquid form (there will be visible rings in the cream); stir in peppermint essence, icing sugar and cocoa; continue beating just till med-firm peaks form.  Spoon or pipe onto mousse.  
10. If you like, dust with more cocoa 

Comments:
'Very scrumptious - hide it from the others; it's that good!' London tube driver
'Luxurious.  Lovely creamy flavour enlivened by mint sticks.' Political agent
'Lovely; mint was fresh, it was not too sweet and the broken chocolate on top was wonderfully crispy.' Local council candidate.

Tips:

• this also works well in individual bowls
• replace mintsticks/chocolate mints with fresh fruit soaked in liquor: raspberries, orange segments, cherries.  Replace vanilla or mint essence with liquor drained from fruit 

* 67 used M&S baking chocolate

** Mint Matchsticks, Mint Thins: 

£1/regular sized box, Morrison's

, £2+ normal price

                                                          More Chocolate on Nav Bar: Recipes I...

Please leave a Comment in the box below 

This information  has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.   

FRUGAL FOOD: INSTANT NO-ADDED-SUGAR SORBETS, healthy indulgence

During a heat wave, give family & friends a no-sugar instant sorbet instead of fat & preservative laden ice cream - they'll love you for it 

Mango, Mint & Ginger Instant Sorbet
'Glorious, whatever the weather!' Taster

Sorbets are a terrific substitute for the sugar, cream and preservative laden ice creams that kids keep demanding.  And, if your child is the right age and dexterous enough, they can make the sorbets themselves.

All you need is a smoothie maker, some frozen fruit (which of course you've been stockpiling in your freezer over recent weeks when bargains have been many!) and a bit of flavouring. 

Result: no-added-sugar cooling sweetness costing only a few pennies.  And  good for you!

67 has given a recipe for a recent favourite Mango, Mint & Ginger but truly any fruit will do, so long as it's frozen.  Try Strawberry & Banana, Blueberries & Candied Ginger, Apple & Cinnamon.  

67 also tested a Capucchino Sorbet -- frozen strong coffee mixed with double cream and chocolate shards.  It was lovely; even better with a shot of cognac  on top but clearly not good for you especially if there are cholesterol issues.   

Cost: less than a pound 
Serves: 1-2 but recipe multiplies easily

Ingred:
   1 cup frozen mango, originally fresh OR drained tinned in juice, not syrup
   2 tbsp orange, lime or lemon juice OR water
   1/2 tbsp fresh mint leaves
   1 tsp grated ginger (opt)

Method:

1. Blend all ingred in a smoothie maker (some blenders aren't as effective as smoothie makers)
2. Taste; depending on the fruit a few drops of maple syrup or a teaspoon or so of sugar may be necessary
3. Serve, garnished with mint leaves.

Tips:

• frozen yoghurt with frozen fresh fruit is next on the list of ingredients 67 will test for sorbets
• during a heat wave, frozen fruit is also good for breakfast, with yoghurt

             

See Nav Bar:RecipesII/Desserts (near end of list)...

Please leave a comment in the box below

         .

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission

COCONUT CREAM & CHERRY PIE, Indulgence

Another American classic, this one with a British twist...

Coconut Cream & Fresh Cherry Pie
'Gorgeous; really tasty & subtle' Taster

Coconut Cream Pie was a teenage favourite when visiting American diners.  In those days, one was offered a selection of chocolate, butterscotch, coconut and banana cream pies. What pleasure in making a choice.  

This recipe has a British twist; buried under the silken coconut custard are fresh cherries, taking advantage of the British crop at its prime.  But the sweet custard base, the whipped cream topping and the crisp pastry shell are still present and correct.

Coconut Cream & Cherry Pie is not difficult to make but there are a few stages.  Making the pastry and the custard the day before is probably a good idea.

67 used the Easy Peasy Special Occasion Pastry Shell, which one taster described as 'fantastic'.  Busy cooks can use shop bought pie shells.  Brush the shell with melted chocolate to prevent the dreaded 'soggy bottom'.  

The custard was adapted from 50's celebrity chef Robert Carrier, much of whose work is out of print.  The Blogger experimented with a new method for making custard; it's too easy to burn the bottom of the pan (especially if the cooker is not top of the line) and the custard may not come together nicely.  67's method worked but did take longer than expected; monitoring (but not continuous intervention) was required.  The flavour of the final product was exceptional.

One taster thought the custard's texture 'a bit wet'.  The Blogger was just happy the layers held together; a slight floppiness was a small price to pay for a gelatine-free filling.  

All the tasters wanted more filling, not realising the layers were deliberately thin as a means of portion control!  The simple solution is to either make 1 1/2 times the filling recipe OR (simpler) use a smaller pie shell!  

The pie is undoubtedly an Indulgence; it involves lots of sugar and dairy.  But a 25cm/9 1/2inch tart pan will give 12-16 portions.

Cost: £3.00
Serves: 12-16 people

Ingred:

    1 25cm/9 1/2inch sweet pie shell, either home-made or store bought, brushed with melted chocolate

    150gm/5 1/3oz  white or golden sugar
       1/2 pint/285ml double cream
       1/2 pint/285ml whole milk

    2 eggs,lightly beaten

    2 tbsp cornflour
    pinch salt

    7 tbsp dried unsweetened coconut (not flakes)
    
    1/2 tsp vanilla

    a generous handful fresh cherries, to cover bottom of pie plate

Garnish: half a pint of whipping cream, toasted coconut flakes, if possible, cherries with stems

Method:

1. Toast coconut in a dry frying pan over med heat until golden brown or roast in a medium oven 5-8 minutes; watch carefully to prevent burning.  Set aside to cool
2. Fill a large saucepan 1/3 full with water; bring to a simmer; have ready a heatproof bowl which sits over but not touching the simmering water
3. Beat eggs and sugar with electric beaters until thick & pale; it will take a few minutes
4. Combine cornflour with cold milk until amalgamated; set aside
5. Combine milk & cream in a heavy bottomed saucepan; heat over med-low heat; when bubbles appear around the edge of the pan, remove from heat
6. Take half a cup of milk/cream mixture and blend it with the egg-sugar mix; then mix in the rest of the milk/cream 
7. Stir cornflour mix; add to milk/cream/egg mix; blend; add toasted coconut.  Stir; pour into the large heatproof bowl and place it over but not touching the simmering water; the heat should be medium-low
8. Continue stirring with a whisk for 5 mins; then stir regularly until mixture begins to exhibit some resistance and begins to thicken (this could take 20-30 mins or less depending on your stove).  Insert a wooden spoon; run your finger down the back of the spoon - if it leaves a clear line, the custard is done.  
9. Pour into a measuring jug and cover with cling film to prevent a skin forming; cool; refrigerate until ready to use 
10. When ready to serve pie, line base with halved, de-seeded cherries; pour on custard nudging toward edges of pie shell
11. Softly whip cream for garnish, adding 1/2 tsp icing sugar and 1/4 tsp vanilla; dollop or pipe onto centre of pie; scatter with coconut flakes and stemmed cherries
12. Serve cold

Comments:
'Gorgeous!  Really tasty - not too sweet & the coconut doesn't overwhelm everything else.  The cherry flavour is really subtle.  The pastry is absolutely fantastic. i'd prefer a thicker custard.' London Ward councillor 
'This is the first thing with coconut that I have liked!' London underground driver
'Rather like this but wanted more filling. It was much better the following day, much more creamy.  The coconut is a lovely favour.  Impressed by the way you sealed the pastry to stop it getting a soggy bottom.' Political agent & 15 yr old volunteer

Tip:
If you haven't the time or energy to make custard, buy a good supermarket custard, stir in coconut and vanilla and proceed as per the recipe


For more cream pies, go to Nav Bar/Recipes/Desserts or Skinny/Low-cal...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission