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Recipe: Ricotta Cranberry Cream Pie

Posted Nov 12 2009 10:00pm

I actually don’t know if this is technically a ‘pie’, a ‘tart’, or some other culinary species that I am aware of: I just know that I took a stab at the below concoction, it came out good enough that my daughter has had it for breakfast (willingly) two days in a row, and I am making it again – certainly for Thanksgiving.

It also came out of the oven looking pretty good – not normally an aspect of my cooking, but I’ll take it. I would have liked to take a picture of this one, but I didn’t – maybe next time.

First, I preheated the oven to 325 degrees, then mixed the following in a mixing bowl:

  • 1-1/4 cups whole milk ricotta
  • 4 eggs
  • 1 cup ‘fresh’ cranberries (actually frozen since last Thanksgiving)
  • 1/3 cup of the granulated Splenda – the stuff that measures like sugar – not the packets.
  • 1 cup heavy cream
  • 2 teaspoons of vanilla extract
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder

I mixed all of the above ingredients together and placed in a greased 12 inch circular pie dish, and into the oven for 1-1/2 hours.

Now the last ingredient – the baking powder – was supposed to get the thing to rise a bit. I read up on the stuff: baking powder is supposed to work by releasing gas when it gets wet, so you are supposed to add this last to a wet mix, and not stir too much afterward, as you might stir out all the bubbles. There is also a double-acting baking powder that releases bubbles when it gets hot. I did not use that.

I have to say the jury is still out on whether the baking powder did anything. There was no dramatic rise in the concoction, though the cranberries did rise to the top of the mixture. Maybe I used it wrong, maybe my baking powder was too old, maybe baking powder just doesn’t work with my selection of ingredients. I’ll probably experiment with the double-acting stuff next time.

Anyway, it came out pretty, and I let it cool then put it in the fridge.

We’ve been eating this cold, and the amount of sweetness gives it just a hint of sweet rather than bowling you over with high-octane, in-your-face sweet. If that’s what you are into, I recommend bumping up the Splenda a bit.

Cranberries added something to it – though they are a bit tart, I liked them in this, and while they are not something that is typically included in a diet that is aiming for ketosis, the amount in this recipe has not interrupted my ketosis.

As I mentioned, I think I will be making this again in the very near future.

Posted in cooking, dessert, diet, Food, Induction, Kitchen Experiments, low carb, recipe
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