Kiwi Summer Lemon-Lime Pie
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
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
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
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