Apple Pie Slices (Gluten Free)

Sometimes I really like having a cooking blog. Tonight is one of those nights since I am eating some very delicious Apple Pie Slices while I write this post out for you all.

If you read my personal blog, you will know that I recently lost over 80 lbs. I went off what I was doing in January, and I’ve been maintaining ever since. I like to play around with recipes to see how to make them healthier. This Apple Pie Slices recipe is made using Vi Shake Mix. Yes, the protein shake.

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Just drinking their shakes can get boring after a while, so why not cook with it? You could probably replace the white sugar with stevia (or another sugar like that). I’ve seen several Vi Shake Mix recipes that all look way healthier than this. However, this is super yummy (and made me crave a scoop of ice cream to put on top which I didn’t!). As I have found, weight loss is accomplished with small changes in your life that you can continue to follow. This dessert will allow you to eat and not feel too guilty about having it!

Apple Pie Slices
 
Author:
Ingredients
  • 2½ cups ViSalus Vi-Shape Mix
  • 2 tablespoons sugar
  • 2 egg yolks
  • ½ cup milk
  • ½ teaspoon salt
  • 2 sticks butter
  • 2 egg whites
  • 6 apples - peeled, cored and sliced (you can add more depending on how apply you want this)
  • ¾ cup white sugar
  • ½ teaspoon ground cinnamon
  • 1½ cups confectioners' sugar
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour (using the Vi-shake mix) a 9x9 inch pan.
  2. In a medium bowl, stir together the flour, 2 tablespoons of sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs. Combine the egg yolks and ½ cup of milk. Stir into the flour mixture.
  3. Cover the inside of the pan with the dough. Spread dough with a light coating of egg white. Fill with sliced apples and sprinkle sugar and cinnamon on top. Spread the remaining dough on top of apples. Brush with a light coating of egg white.
  4. Bake for 30 to 35 minutes in the preheated oven, until the crust is golden. In a small bowl, beat together the confectioners' sugar, salt, vanilla and milk until smooth. Drizzle over cooled bars, cut into squares.

This was such an easy replacement that I will probably be trying a few more recipes with the ViSalus products! However, I need to finish eating my apple pie slice first!

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Are there any recipes you’d like me to try with the Vi-Shape Shake Mix?

Thanksgiving Desserts

Luscious, lemony filling in a simple, crumbly crust topped with a pillow of meringue. Bake the pie crust and filling the day before so everything has time to cool and set. Meringue is best made the same day you are serving the pie. Or you can use whipped cream instead, if you prefer.

EASY PIE CRUST
Although I love a traditional flaky, rolled out pie crust, this is usually my go-to recipe because it is so simple and delicious. All the ingredients go directly into the pie pan. Just mix it up and pat it out. The texture is more crumbly than flaky but that actually works better with a wet filling. Less chance of a soggy crust.

INGREDIENTS
1 1/2 Cup Flour, All Purpose
2 Tablespoon Granulated Sugar
1 Teaspoon Salt
1/2 Cup Oil (Neutral tasting like vegetable or canola)
1/4 Cup Milk
1/4 Teaspoon Vanilla

EQUIPMENT
Oven
Pie Pan, 9?
Measuring Cups and Spoons
Small Mixing Bowl
Whisk

INSTRUCTIONS
1. Preheat oven to 350°
2. Add flour, sugar and salt to pie plate. Mix together with a fork.
3. In a small mixing bowl, whisk the oil, vanilla and milk together.
4. Make a well in the flour mixture and add the liquid ingredients. Blend together well, then press the crust into pie pan using your fingers. Work the crust up the sides of the pan. You want the dough about 1/4 inch thick all the way around.
5. Use your fingers or the tines of a fork to make a decorative edge around the pie.
6. Dock the dough by using the tines of a fork to lightly poke holes across the bottom and on the sides of the crust. Docking helps keep the crust from bubbling up while it is baking.
7. Wrap crust and pan in plastic wrap and store in the refrigerator for up to 3 days and in the freezer for up to a week if not proceeding directly to baking.
8. To bake, place pie crust on middle rack of oven and bake for 18-22 minutes till golden brown. Rotate pie 180° about half way through to ensure even cooking.
9. Remove crust from oven and allow to cool to room temperature before filling.

LEMON CURD
INGREDIENTS
6 Eggs, Large (using 3 whole eggs and 3 egg yolks)
2 Cups Granulated Sugar
8 Lemons
1/4 Cup Butter, Unsalted
Pinch of Salt

EQUIPMENT
Stove Top
Measuring Cups
Zester
Double Boiler
Medium Mixing Bowl
Pairing Knife
Fine Mesh Strainer

NOTES
Save the extra egg whites for the meringue in a covered container in the refrigerator. A double boiler is a saucepan that has and 2-3 inches of water in it and a heat-proof bowl that fits on top of the pan but does not touch the water. It is used to regulate the temperature of sensitive mixtures and heat them gently.

INSTRUCTIONS
1. In medium mixing bowl, add sugar. Use zester to remove yellow part of skin taking care to avoid the bitter white pith underneath. Mix sugar and zest together and allow to sit so sugar absorbs lemon flavor.
2. Juice lemons into measuring cup and remove any seeds. You should have about 1 cup of lemon juice.
3. Separate yolks from whites from 3 of the eggs. Save whites in covered container in refrigerator for meringue.
4. Bring water in bottom of double boiler to a simmer.
5. Add whole eggs and yolks to top pan of double boiler (off heat) and whisk until frothy.
6. Whisk lemon juice and sugar into eggs.
7. Heat the lemon curd over the simmering water, whisking constantly until mixture is thickened enough to mound if spooned onto a plate. It should be thick enough to see the tracks of the whisk briefly as you stir it.
8 Remove from heat, add salt, then whisk in butter 1 Tablespoon at a time until fully incorporated.
9. If you do not like the texture of the lemon zest in your curd, use fine mesh strainer to remove.
10. Allow curd to cool to room temperature before adding to baked pie shell.

MERINGUE
INGREDIENTS
4 Egg Whites, Room Temperature
1 3/4 Cup Powdered Sugar
1 Teaspoon Vanilla Extract
Pinch of Salt

EQUIPMENT
Measuring Cups and Spoons
Electric Mixer
Spatula
Oven

NOTES
Egg whites whip up fluffier and are more stable when they are warm as opposed to cream which does better ice cold. For best volume you can whip whites and sugar in double boiler until sugar dissolves and eggs become slightly warm to the touch, then transfer to electric mixer to whip to full volume. Or let the egg whites sit out until they reach room temperature before using them for about 30 minutes. Make sure that equipment is squeaky clean and there is no trace of egg yolk in the whites. The tiniest bit of fat will ruin a meringue.

INSTRUCTIONS
1. Preheat oven to 325 degrees.
2. Add room temperature egg whites to mixer bowl and beat on medium high speed until soft peaks.
3. Gradually add sugar, salt, and vanilla to egg whites and beat until stiff peaks. Be careful not to overbeat whites until they become separated and watery.
4. Spread meringue over top of pie. Make sure the meringue touches the crust all of the way around. Any gaps leave a space for the meringue to shrink and weep.
5. Use a spatula to make decorative swirls and peaks to the meringue.
6. Place pie in preheated oven for 20-30 minutes until meringue is golden brown.

Then, just slice, serve and enjoy!

Potato Casserole

 

 

Potato Casserole
 
Author:
Ingredients
  • 1 lb. lean ground beef
  • 2 pkg. Au Gratin Potatoes
  • 1 (16-oz.) can pizza sauce
  • 4 cups water
  • 1 cup milk
  • 8 oz. shredded cheese
Instructions
  1. Heat oven to 400°F. Brown ground beef and drain.
  2. Meanwhile, in ungreased 12x8-inch (2-quart) glass baking dish, combine potato slices and contents of sauce packet from potatoes.
  3. In medium saucepan, combine pizza sauce and water. Bring to a boil. Pour over potato mixture; mix well. Add milk and beef mixture; mix well.
  4. Bake at 400°F. for 30 minutes. Remove from oven; stir. Sprinkle with cheese. Return to oven; bake an additional 5 to 10 minutes or until potatoes are tender and cheese is melted. Let stand 5 minutes before serving to thicken sauce.
Notes
The nice thing with this recipe is that you can add anything you want to it like mushrooms, green onions, etc.