GUILT FREE CUSTARD...yes...still working off the holiday sugar rush? i know i am, so here's one of my staples i love to have in the fridge for a quick guilt free yummy.
side note...whew, geeeez..i'm so behind with my posts, darn it... i've got 10 drafts all lined up and waiting. i'm quick on the cook and shoot, but a bit slow on the ol' pen to paper. i'm a snail when it comes to getting it all together to actually post for all to see...all 3 of you. just kidding...i love all your support and interest in my funny little food world. all your comments really make my day. it's so exciting to see a new comment and or a new friend pop up.
so on with the new item before i get all gushie or something....
most of you have heard of Impossible pies...if you haven't, they are pies with no crust. the crust is kind of formed by the flour or Bisquick that falls to the bottom while baking. at least that's what i think happens. i found a good site called Ellen's Kitchen that explains it a little and it has loads of fun impossible pies to make. as you'll see, you can just about add anything you want to the basic recipe idea and you'll create your own impossible pie.
this one turned out killer tasty good. i simply added a bit of fresh grated ginger and a bit of orange zest, poured it all into a square baking dish instead of a pie plate and VOILA...Ginger Orange Custard Squares...happy, happy, and more HAPPY !!!
i don't quite remember how i came across this exact recipe, but this is the one i use as a base. i have put my changes and additions in italics and bold. my recipe is chock full o' protein and is very low carb so it's a really delicious and satisfying treat any time of the day.
BLENDER CUSTARD PIE
(*** denotes important changes)
1/2 cup sugar (1/2 cup cooking splenda)
1 teaspoon vanilla
4 eggs
2 cups of milk (1 cup whole and 1 cup nonfat)
1/2 cup bisquick (i use 1/4 cup whole wheat flour and 1/4 cup almond flour)
***i add 1/2 cup lowfat cottage cheese
and 1 scoop vanilla whey protein powder
***for this particular pie i used approx 1/2 Tbsp fresh grated ginger and 1/2 Tbsp orange zest
Put all the above ingredients in blender except the bisquick.
***i use an immersion blender. definitely the best tool for the job
Blend at low speed for 1 minute. (i like to blend the eggs, cottage cheese and 1 cup of milk in first. make sure the cottage cheese is WELL blended, you don't want any chunks AT ALL)
Add the bisquick, blend for 4 minutes.
Pour all ingredients into a greased 11 inch pie plate. (i usually use a glass pie plate, but this time i wanted squares so i went with the 2 qt.(8 or 9 inch) square pyrex...i like glass so i can see that the bottom is not browning.)
Bake at 350 degrees for 40-45 minutes, insert a knife, it comes out clean the pie is done.
Sprinkle with nutmeg.
You can also add coconut to the above ingredients before baking.
as far as coconut pies go, you can see my 1/2 healthy coconut blender pie version i made here and have since made it again with the changes you see above....i've also made chocolate custard pie, maple custard, lemon, almond and so on and on and on....the flavors are limitless.
give the IMPOSSIBLE A TRY!!!!...next week i'm trying the dinner Taco Impossible Pie a try...
i don't quite remember how i came across this exact recipe, but this is the one i use as a base. i have put my changes and additions in italics and bold. my recipe is chock full o' protein and is very low carb so it's a really delicious and satisfying treat any time of the day.
BLENDER CUSTARD PIE
(*** denotes important changes)
1/2 cup sugar (1/2 cup cooking splenda)
1 teaspoon vanilla
4 eggs
2 cups of milk (1 cup whole and 1 cup nonfat)
1/2 cup bisquick (i use 1/4 cup whole wheat flour and 1/4 cup almond flour)
***i add 1/2 cup lowfat cottage cheese
and 1 scoop vanilla whey protein powder
***for this particular pie i used approx 1/2 Tbsp fresh grated ginger and 1/2 Tbsp orange zest
Put all the above ingredients in blender except the bisquick.
***i use an immersion blender. definitely the best tool for the job
Blend at low speed for 1 minute. (i like to blend the eggs, cottage cheese and 1 cup of milk in first. make sure the cottage cheese is WELL blended, you don't want any chunks AT ALL)
Add the bisquick, blend for 4 minutes.
Pour all ingredients into a greased 11 inch pie plate. (i usually use a glass pie plate, but this time i wanted squares so i went with the 2 qt.(8 or 9 inch) square pyrex...i like glass so i can see that the bottom is not browning.)
Bake at 350 degrees for 40-45 minutes, insert a knife, it comes out clean the pie is done.
Sprinkle with nutmeg.
You can also add coconut to the above ingredients before baking.
as far as coconut pies go, you can see my 1/2 healthy coconut blender pie version i made here and have since made it again with the changes you see above....i've also made chocolate custard pie, maple custard, lemon, almond and so on and on and on....the flavors are limitless.
give the IMPOSSIBLE A TRY!!!!...next week i'm trying the dinner Taco Impossible Pie a try...
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