Foodiz Recipes

Creamy, silky, heavenly lemon cream pie. This no-bake treat is absolutely dreamy. It’s perfect for spring celebrations or summer BBQs. Have you made a no-bake cream pie before? It’s similar to a no-bake cheesecake, only slightly creamier. Unlike traditional pies, this heavenly lemon cream pie is made with a easy graham cracker crust and a simple whipped filling. It all comes together in the blink of an eye.  No blind baking, no worrying about the fruit setting, no soggy crust. The most difficult step in this recipe is letting the pie chill. It needs at least 4 hours to “set.” I generally prefer to make this the night before I plan on serving it so that it gets extra solid. It’s worth the wait, I promise. This pie is downright dreamy. Start by making the graham cracker crust. You’ll need 1 1/2 cups of finely crusted crumbs. You either use a food processor to crush sheets of graham crackers, or find a box of pre-crushed crumbs in the baking section. Yes, they exist! ?? Mix them with suga

A fat-conscious baked oil pastry replaces traditional pie crust, and a tofu-yogurt blend takes the place of whipping cream in this luscious cream tart. It's topped with blueberries, mango, and kiwi slices, but by substituting other fresh fruit you have on hand, you can really change the look and taste of this delicious dessert. Ingredients 1⅓ cups all-purpose flour ¼ teaspoon salt ⅓ cup cooking oil 3 tablespoons fat-free milk 8 ounces firm light silken tofu (about 1 cup) 1 (6 ounce) container plain fat-free or low-fat yogurt ¼ cup purchased lemon curd ½ teaspoon finely shredded lemon peel ½ teaspoon vanilla 1¼ cups fresh blueberries 1¼ cups chopped, seeded, peeled fresh mango 2 kiwis, peeled and chopped Preparation Prep 25  m Ready In 2  h  25  m Preheat oven to 450°F. Stir together flour and salt in a medium bowl. Add oil and milk all at once. Stir gently with a fork. Form into a ball. On a well-floured surface, slightly flatten the dough. Roll from the center to the edge into an

Special occasions call for special desserts, and this fruit tart is one you'll want to consider. Not only is it beautiful and delicious, but it takes just 40 minutes to make. Homemade pastry dough is baked, filled with a sugary sour cream filling, sprinkled with toasted coconut, and loaded with fresh fruit—your guests will be sure it came from a bakery! Ingredients 1¼ cups all-purpose flour ¼ teaspoon salt ⅓ cup shortening 4-5 tablespoons cold water, divided 1 (8 ounce) carton fat-free or light dairy sour cream 2 tablespoons granulated sugar ⅓ cup shredded coconut, toasted, divided 2-3 cups assorted fresh fruit (such as sliced peaches, sliced strawberries, blueberries, raspberries, pitted dark sweet cherries, sliced bananas, and/or sliced mango) Preparation Prep 30  m Ready In 40  m Preheat oven to 450°F. Stir together flour and salt. Using a pastry blender cut in shortening until the pieces are pea-size. Sprinkle 1 tablespoon of water over part of the mixture; gently toss with a f

Light and delicious, this easy old-fashioned lemon icebox pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh-squeezed lemon juice. Look for graham crackers made with 100% whole-wheat flour to get the most fiber. Seeing graham flour on the label? Good news—that's coarsely ground whole-wheat. Ingredients 1 cup graham cracker crumbs (9 whole graham crackers) ⅓ cup unsweetened shredded coconut ¼ cup coconut oil, melted ¼ teaspoon salt 8 large egg yolks 1 tablespoon lemon zest 1¾ cups nonfat sweetened condensed milk (from two 14-ounce cans) 1 cup lemon juice Toasted unsweetened coconut flakes & lemon slices for garnish Preparation Prep 15  m Ready In 3  h  55  m Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray. Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the cr