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Monday, November 2, 2015

GLAZED BLUEBERRY CHEESE PIE





GLAZED BLUEBERRY CHEESE PIE
A slice of this pie looks beautiful on a plate and tastes exquisite. I love pies.  I sometimes wonder why then I have so few on my website.  It's time to change that!  I think part of it is fruit pies themselves tend to be rather carby, plus strawberries give me migraines.  Raspberries are expensive and not easy to come by, apples, peaches and pears are too carby, so fruity pies are not something I make very often.  It's very good and I have made it with strawberries instead of blueberries.  This recipe is now in the revised Low-Carbing Among Friends, Volume 1...including the new Miracle Dough Pie Crust below.  I am so excited to share the new crust for sweet applications. It tastes AMAZING and is easy peasy to roll out and very substantial compared to my older pie crust recipe, also shared below.

Single Pie Crust, SEE RECIPE BELOW AND MIRACLE DOUGH PIE CRUST TOO
Filling:
1 cup ricotta cheese (250 mL)
5 oz regular cream cheese (150 g)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (125 mL)
2 tsp lemon juice (10 mL)
Blueberry Topping:
13/cups frozen blueberries, (425 mL)
  (unsweetened)
1/cup water (125 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup sugar (50 mL)
3/tsp Thickening Agent, OR 1/2 tsp xanthan gum (3 mL) or 1/4 tsp cornstarch!
Garnish: Creme Fraiche or whipped cream (Click for recipe)

Single Pie Crust:  Follow directions in recipe below.  Bake as directed.

Filling:  In food processor with sharp blade, blender or in bowl with electric mixer, process ricotta cheese until smooth.  Add cream cheese, liquid sweetener and lemon juice; process until smooth.  Spread evenly over baked crust. 
Chill until firm.

Blueberry Topping:  In saucepan, combine blueberries, water, liquid sweetener and Thickening Agent, or cornstarch.  Bring to boil and cook until blueberry sauce thickens.  Allow to cool slightly.  Pour topping over chilled cheese layer, leaving outer edge bare.  Refrigerate pie.  Later garnish with Crème Fraiche,(CLICK HERE) around outer edge of pie, if desired, or use the carrot cake frosting and pipe rosettes decoratively on the perimeter using a pastry bag and rose tip.

Variations:  Glazed Raspberry Cheese Pie: Substitute frozen unsweetened raspberries. (6.0 g Carbs)

Glazed Strawberry Cheese Pie:  Substitute frozen unsweetened strawberries. (6.4 g Carbs).

Yield: 10 servings
1 serving
210.0 calories
7.8 g protein
16.1 g fat
6.9 g net carbs






SINGLE PIE CRUST
 I worked on an easier-to-roll-out recipe for the revised version of volume 1. Actually just made it at the ninth hour!  See variation below!!

11/4  cups Gluten-free Bake Mix 1, (click for recipe) (300 mL)
3 oz cream cheese, softened (90 g)
2 tbsp powdered erythritol, optional (30 mL)
1 tbsp butter, softened (15 mL)
1/tsp baking soda (1 mL)
1/tsp salt (0.5 mL)

In food processor or in bowl with electric mixer, process Gluten-Free Bake Mix 1, cream cheese, powdered erythritol (if using), butter, baking soda and salt until mixed.  Form a ball with dough using your hands and cover with plastic wrap.  Chill dough about 1 hour or freeze for quicker chilling.

Roll dough out (if crumbly, chill longer) between two sheets of plastic wrap to fit shallow 9-inch (23 cm) glass pie dish.  Remove top sheet of plastic wrap.  Pick up sheet with dough and invert over pie dish.  Remove plastic wrap.  Use small rolling pin or small cylindrical object in pie dish, if necessary, to further roll dough.  Patch dough where required.  A straight edge up the sides is practical.  Push down slightly from edge onto dough with thumbs and this will make a slightly thicker border for the crust.  Bake in 350°F (180°C) oven 10 minutes.

Yield:  10 servings
1 serving
101.3 calories
3.1 g protein
8.3 g fat
3.2 g net carbs

Variation:  Miracle Dough Pie Crust:  Use 3 oz (90 g) grated Mozzarella cheese. and omit cream cheese.  Place in bowl and microwave 50 seconds or until molten.  Pour 2 tbsp (30 mL) butter on top of cheese and stir (won’t mix well).  Add dry ingredients (Use  11/4  cups (300 mL) Gluten-Free Bake Mix 2, page 242 and omit salt.  Add 3 tbsp (45 mL) powdered erythritol and 1 tsp (5 mL) vanilla and 1/tsp (1 mL) baking soda) and work dry ingredients into cheese mixture until soft dough forms.  If it becomes difficult to mix, nuke cheese another 20 seconds and continue to incorporate the dry ingredients.  Place on parchment paper on counter top and using a rolling pin, roll the dough out to fit the pie dish.  This dough is a dream to roll out (if not, nuke 10 seconds and roll the dough out with ease), plus it makes a substantial crust. Roll over top edge and then pinch to make it look pretty.  Bake 15 minutes at  350°F (180°C).
Nutritional Analysis: Yield: 10 servings, 1 serving: 110.3 calories; 4.1 g protein; 8.8 g fat; 0.0 g fiber; 3.1 g net carbs


Helpful Hints:  If you decide to use Gluten-Free Bake Mix 2, page 242, with the original recipe above, then add 1 to 2 tsp (5 to 10 mL) powdered pysillium husks to help with the consistency.  Add a little more of the dry ingredients if necessary.

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