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Sunday, June 28, 2009

Strawberry Margarita Frozen Pie

****Edited note. I tasted this today. It was delish. Light but filling. The 9"springform pan was perfect and this desert could easily serve 10-12.

A cool summer treat was in order today. I had an abundance of strawberries and wanted to do something different from the ordinary strawberry shortcake routine (which is always yummy and simple). I ended up making strawberry shortcake for the kids however as this recipe includes tequila.
I haven't actually tasted this one yet. I'll post my review of the flavours tomorrow (or later tonight if I can't resist a taste later into the night).

I found this recipe at Women's Day but changed it up a little bit as usual. It called for marscapone cheese but I substituted cream cheese as I had no marscapone kicking around and the grocer closes early on Sundays. Best part?? Only about 250 calories per serving based on 8 servings

1 1/2 cups crushed pretzels
1/3 cup sugar
1/2 cup unsalted butter melted
Prepare crust in a food processor. Pulse the pretzels until they are crumbs, add sugar and pulse once or twice. Slowly pour the melted butter into the processor and pulse a few times while pouring until well combined. Place in a greased 10" pie shell or springform pan. Refrigerate while preparing the next step.

1 container (16 oz) strawberries, hulled and sliced.
2 tsp sugar
1 can eagle brand condensed (not evaporated) milk, chilled. (For Canadian measurement use 1 and 1/3 can of eagle brand (410ml)
8 ounces cream cheese
1/3 cup plus 2 tsp tequila
1 tbsp lime zest
2 tbsp lime juice
1 cup prepared whipping cream
To prepare filling. Puree the strawberries keeping 3/4 cup of thinly sliced strawberries with sugar separate and put aside.

Once pureed in either a food processor or mixer add cream cheese and combine until smooth. Add the condensed milk, mix until smooth. Add tequila, lime zest and lime juice, continue to mix until smooth. Fold in the strawberries you put aside. Fold in the whip cream until combined.
Pour into pie shell or springform pan and place in the freezer uncovered for 4 hours. Cover airtight for another 2 hours. Garnish with strawberries and lime. Remove from freezer and place in the fridge for about 15 minutes prior to serving for easier cutting.

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