HyVee Summer Treats

July 25, 2012 Updated Jul 25, 2012 at 1:24 PM CDT

Kiwi Summer Lemon-Lime Pie

Ingredients

6 Tablespoons, coarsely chopped cashew nuts

1 9-inch baked pastry shell

1 6-oz. can frozen limeade concentrate, thawed

1 4-serving-size pkg. fat free and sugar free vanilla instant pudding and pie filling mix

2 8-oz. pkgs. 1/3 less fat cream cheese, softened

1/2 cup powdered sugar

3 medium kiwifruit, peeled, halved lengthwise and sliced

1 6-oz. carton lemon Greek 0 fat yogurt

1 tsp lemon zest

1-1/2 cups lite frozen whipped dessert topping, thawed

Directions

Sprinkle 2 tablespoons of the cashew nuts in the bottom of the pastry shell.

In a small bowl, whisk together limeade concentrate and vanilla pudding mix.

In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar. Add limeade mixture and beat well. Transfer 3/4 cup of the mixture to another medium bowl; set aside. Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit.

Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours. Garnish with remaining kiwifruit and nuts.

Fresh Peach and Basil Angel Cakes

Ingredients

4 cups sliced peeled peaches (about 3 pounds)

1/3 cup sugar

1/3 cup small basil leaves

1 1/2 tablespoons fresh lemon juice

1/4 cup slivered almonds

1, 6ounce cup peach nonfat Greek yogurt

½ cup peach nectar

1 tablespoon honey

Directions

Slice peaches into a bowl and add 1/3 cup sugar, basil, and juice. Turn to coat. Allow to stand 1 hour.

Mix yogurt with peach nectar and honey. Set aside.

Cut cake into 12 wedges. Top each with 1/3 cup peach mixture and drizzle of yogurt topping. Sprinkle with almonds and enjoy!

Brought to you by your Peoria Hy-Vee Dietitian

Susan Waltrip, MS, RD, LDN

309-686-5920

swaltrip@hy-vee.com