So, in LOTRO the recipe for pie crust is spring barley flour and egg. Well, laying aside the barley flour in favour of my unbleached flour, the only recipe I can think of that would involve egg in a pie crust is a Muerbeteig crust. Don’t worry, it’s easier to make than it is to say or spell. Its a nice german egg crust I have enjoyed in the past while visiting switzerland. It makes a nice pie or tart crust. The nicest thing about it is the simplicity of the formula…just 1,2,3. One part sugar, two parts butter, and three parts flour. The rest is just flavouring really. It just makes sense for a hobbit to be using such a charming european recipe so off I went!
- 1 cup flour
- 2 tbl confectioners sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 1 tbl lemon juice
- 6 tbl light cooking margarine
- cooking spray
- Combine flour and sugar in a bowl and form a well.
- Add the yolk, vanilla, and lemon juice. Combine in the well and slowly work in some of the flour.
- Add the margarine and work with your hands until it forms a ball and no longer sticks to your fingers.
- Refrigerate for one hour.
- Roll out the dough to desired thickness. I go for anything between 1/8 inch or 1/4 inch. Cut shapes for tarts or use as a pie crust trimming excess after you have settled it into your greased pie pan.
- Bake at 400F for 10-15 minutes.
Makes one pie shell or 9 tarts. Each tart shell is 87 calories, 3.3 grams of fat and .4 grams of fibre. Much less than your standard pie crust per serving. While this is great for pie I highly recommend this for tart shells since portion control is just plain easier. What hobbit doesn’t enjoy a bunch of small tarts anyways? Dainty num that is full of epic win.
Oh yeah….you read that right. A deep dish pizza pie. Have your own decadent pizza party without a lot of that guilt and grease. I started this blog with the idea that you can eat all those tasty and sinful foods we all love but change them to suit a healthier diet. This is another one of those triumphs. It made my husband all teary eyed to see this pile of decadence cross his plate. I was tempted to name it pizza the hut but that’s just a totally different story hehe. You can make the dough using whole wheat flour but I ended up using unbleached white simply because it was on hand.
The pizza dough
- 1/2 tsp salt
- 1 1/2 tsp dry yeast
- 1 cup water
- 2 tbl extra virgin olive oil
- 3 cup unbleached flour
- 2 tbl italian spice blend
- 1/2 tsp pepper flakes
- If you use a breadmachine add ingredients according to the directions on yours and use the dough cycle.
- If you are making by hand. Combine the ingredients and proof twice.
- Knead the dough. Separate the dough into two balls. Freeze one for a future pizza. Roll out the other and press it into a sprayed pie pan.
- Top with prefered toppings.
- Bake at 400F for 40 minutes. Allow to sit for 5 minutes, slice into 8 and serve.
This makes eight slices. Each slice of the dough alone is 146 calories, 4.2 grams of fat, and 1.25 grams of fiber. Now here is where you have to be smart about your toppings. I’m a simple girl when it comes to my pizza. I love a good old fashion pepperoni pizza. My pizza with the toppings came to 159 calories, 5 grams of fat, and 1.75 grams of fiber per slice. Here is how I did it. My toppings quite simply were: 1/2 cup of skim milk mozzarella, 6 tbl grated parmesan cheese, 1/2 cup ragu original ground beef tomato sauce, 1 turkey bite pepperoni stick (sliced), and 2 cloves of garlic minced. So very tasty. Of course your pizza taste will vary but a deep dish pizza is definitely not out of reach as long as you use the right toppings.
It’s not really key lime pie but it sure does taste like it. So good for those times when you really want some pie. You see I have two types of pie that I love…and I mean loooooove. I can be so won over by either a key lime pie or a strawberry rhubarb pie. I know…I’m shameless. It’s all about those two pies for me. So you can imagine how pleased I was when I cam across this idea while perusing the internet. One thing about the recipe made me sad though, it had no fiber. I fixed that with a quick change of the crust. So while this one is not entirely my recipe, it is instead my flair on this one to make it even healthier for all its perceived indulgence.
- 1 box of four serving sugar free lime jello
- 1/4 cup boiling water
- 2 containers (approx 8 ounces in total) of lemon merengue yogurt (I use source, only 35 cal each)
- 1 container fat free cool whip 1L, thawed
- 1/2 cup puffed rice cereal
- 1/3 cup bran buds cereal
- Crush the cereals together. I used a blender to get it down to crumbs. Sprinkle on the bottom of a pie plate. Nope, no butter needed. The pie will bring it together.
- Dissolve the jello in boiling water using a whisk. Stir in the yogurt, and then fold on most of the cool whip. I reserve a few tbl spoons worth of the cool whip to decorate the top as seen in the picture.
- Transfer to the pie plate and refrigerate for at least 2 hours or more.
Serves 8. Each serving has 98 calories, 1.4 grams of fat, and 1.5 grams of fiber.
I didn’t stutter…yes, that is 98 calories. Sooo again…you could reach for one of those tiny prepackaged 100 calories things…or have a slice of easy to make keylime pie. I know which one I’m having. Mmmmmm.