Photo: Jennifer Iserloh, Skinny Chef
The major "eating" holidays are coming to a fast close after Valentine's day, but that doesn't mean that I'm entertaining at home any less. I still want to serve festive looking desserts to my friends without weighing down their digestion or tempting them to break their New Year's resolutions.
When I make a lighter dessert, of course, I think about calories, but what about flavor, enjoyment, and taste. Aren't these the things we are all looking for in food? Eating locally and in season is another great way to get more enjoyment out of cooking the dishes and desserts you love so. That's why I picked grapefruit for this week's dessert recipe, because it is prime growing season.
I'm a sucker for a graham cracker crust and most store-bought versions are good, but it's so simple to make one yourself. In this recipe, the cinnamon in this crust plays off the tartness without clashing. Kefir is easy to find in your local health food store and has ten probiotic cultures that aren't damaged through freezing.
Get the recipe after the jump.
Grapefruit Mousse Pie
Makes 8 servings
6 sheets low-fat graham crackers
2 tablespoons granulated sugar
2 tablespoons unsalted melted butter 1/2 teaspoon ground cinnamon
zest of one large pink grapefruit
juice of one large pink grapefruit
1 envelope unflavored gelatin
1/2 cup sugar
2 cups unflavored kefir or plain yogurt
Break the graham crackers and place them into a food processor along with the sugar, cinnamon, and grapefruit zest. Pulse until the graham crackers form a fine crumb. Transfer the crumbs to a large bowl. Add the butter and mix well with a spatula.
Transfer the crumbs to a 8-inch pie plate and press them evenly across the bottom and up onto the sides. Wipe out the bowl of the food processor with a dishtowel.
Place the grapefruit juice into a small saucepan. Sprinkle the gelatin over the juice and rest for 10 to 15 minutes until the gelatin is clear and begins to puff on the surface of the liquid. Heat the juice over low heat, for 1 to 2 minutes, stirring one or twice until the gelatin melts and the mixture is smooth. Add it to the bowl of the food processor along with the sugar.
Blend until the sugar is well incorporated, mixing about 30 seconds. Add the kefir or yogurt and pulse once or twice until well mixed. Pour over the graham cracker crust. Chill in the fridge or freeze for at least two hours until the mousse is firm before slicing and serving.
Per Serving (1 slice): 218 calories, 4 g protein, 42 g carbohydrates, 3 g fat (2 g saturated), 13 mg cholesterol, 1 g fiber, 88 mg sodium.