Tuesday, May 13, 2008

Cool dessert for warm nights!

Living in Mexico when I find a new recipe, I always have a couple of questions I ask myself. Can I buy, beg, borrow or steal the ingredients! While we have many things we can buy; there are still so many key ingredients to a recipe one can search endlessly for, never quite achieving the intended results. It's truly like an old fashioned game of hide & seek. I bring back copious amounts of key spices, flavorings, etc. from the States but some recipes; however creative I get, seem to fall short of the mark. Currently, I Can find all of the ingredients for this recipe~"Yay!!!" (often the recipes are filed away for another day, another search or a trip to the border!) This recipe however hits the spot, is a Light recipe & gives a satisfying "ice cream brain freeze" to boot! Mr. Texas to Mexico even had 2 portions of this as I served it last evening for the first time! This might be nice next time with a chocolate graham crust too~ Buen Provencho!


















Frozen Cherries Jubilee Pie
1/3 cup water
1/4 cup sugar
1 tablespoon cornstarch
2 tablespoons brandy
1 (12-ounce) package frozen pitted dark sweet cherries
2 tablespoons butter, melted
2 tablespoons honey
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
4 cups vanilla low-fat ice cream, softened
Preparation
Preheat oven to 375°. Combine first 5 ingredients in a medium saucepan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Cool completely. Combine butter and honey in a medium bowl. Add graham cracker crumbs, stirring to blend. Press mixture into bottom and up sides of a 9-inch pie plate. Bake at 375° for 8 minutes. Cool completely. Place 1/2 cup cooled cherry mixture in a food processor; process until smooth. Place the remaining cherry mixture in an airtight container; cover and chill. Place softened ice cream in a large bowl, and beat with a mixer at medium speed until smooth. Add pureed cherry mixture, and gently fold in to achieve a swirl pattern. Spoon mixture into the cooled crust. Cover and freeze 4 hours or until firm. Top with reserved cherry sauce just before serving.

Taken from Cooking Light online magazine

5 comments:

tilegirl said...

I am not sure why, but your music player runs right across your blog post....

Abby said...

Ditto on the music player. I have a mac, not sure if that makes a difference.

And Cooking Light recipes are usually way more complicated - this one looks perfect! Yum. I love cherries - can't wait for them to come in!

Dee said...

Yikes, I inserted it into java scripts in the content header, from here it is showing up small on the left side! Gosh!! Back to the drawing board! Thanks for letting me know.

Lauren said...

this sounds really good - maybe a beach pie? since it's not cooked the same way most fruit pies are JK might not object :)

Dee said...

Beach pie? Hmm, a good thought!