Reducing the fat in your diet doesn't mean
having to omit tasty desserts. Crushed almond macaroons stand
in for a top crust in this juicy, low-fat pie. The filling is
a simple blend of pineapple chunks, sugar and tart lime.
Amaretti-Topped Fresh Pineapple
Pie
- Low-Fat Pastry (recipe follows)
- 1/4 cup quick-cooking tapioca
- 3/4 cup granulated sugar
- 5 cups 1/2-inch chunks fresh pineapple
- 1/2 teaspoon grated lime peel
- 1 tablespoon lime juice
- 1 1/4 cups coarsely crushed almond macaroons
(about 24 cookies, each 1 3/4-inches in diameter)
- Prepare Low-Fat Pastry and set aside in
pie pan.
- In large bowl, stir together tapioca and
sugar. Add pineapple, lime peel and lime juice; mix gently. Let
stand, stirring gently several times, until tapioca is softened,
at least 20 minutes.
- Spoon pineapple filling into pastry shell;
place pan on a baking sheet to catch drips. Bake in a 400*F (205*C)
oven for 30 minutes. Sprinkle with crushed macaroons over filling;
continue to bake until filling is bubbly all over and pastry
is golden brown, about 18 to 20 more minutes. Let cool slightly
on a rack before cutting.
Makes 8 servings.
Nutritional Information Per Serving: 316
calories (18% fat, 79% carbohydrates, 3% protein), 6 g total
fat (4 g saturated fat) 64 g carbohydrates, 3 g protein, 16 mg
cholesterol, 83 sodium.
Low-Fat Pastry:
In a medium-size bowl or a food processor, combine 1 cup all-purpose
flour and 1 1/2 teaspoons sugar. Stir or whirl until
well blended. Add 1/4 cup cold butter or margarine, cut
into pieces; cut in with a pastry blender or 2 knives (or whirl)
until mixture resembles coarse crumbs. Gradually add 2 to 3 tablespoons
ice-cold water, mixing lightly with a fork (or whirling
briefly) until mixture begins to hold together. Pat into a smooth
round. On a lightly floured surface, roll out pastry to make
a 12-inch round. Fit pastry into a 9-inch pie pan. Trim edge,
fold under, and flute decoratively. (Or you can omit the rolling
process by sprinkling crumbs evenly into pie pan; placing a piece
of plastic wrap over crumbs, then, using a large, flat-bottomed
utensil or your fingertips, press crumbs evenly into pie plate.)
