Low Fat Vegan Pineapple Pie Food

LOW-FAT VEGAN PINEAPPLE PIE

Steps:

• First make the cream. In the food processor or with the immersion mixer bled chopped pineapple, yogurt and cornstarch. I dont add sugar because the pineapple is sweet enough to my taste, but if you like pies to be sweeter, you can add 150 gr superfine white sugar.
• Once it's creamy, transfer into a deep saucepan and heat over medium heat. Cook stirring constantly until it's well thickened, about 5 minutes. Set aside.
• Turn on the oven to 180°C.
• In a large mixing bowl combine flour with the baking powder and sugar. Stir. Make a well in the center and add juice and oil. Quickly knead with your hands to form soft dough.
• Cut 1/3 piece from the dough and set aside.
• Place the bigger part of dough onto a baking paper and roll into 1/2 inch thin crust. Place it into a round baking pan and cover evenly the sides of the pan.
• Pit the bottom of the pie crust with a fork.
• Fill with the thick pineapple cream.
• Roll the remaining 1/3 part of dough into a 1/2 inch thin crust, then place it onto the cream to close the pie.
• Close evenly the edges of the pie crust.
• With a knife cut four long lines on the top of the pie.
• Brush lightly with 1 tbsp of soy yogurt.
• Bake in the preheated oven about 40-45 minutes, or until well browned on top.
• Allow to cool comleteley, then slice in triangles and serve.
• Usually, I make these pies the evening before and serve the next morning for breakfast.

VEGAN PINEAPPLE UPSIDE-DOWN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Drain pineapple juice from the can into a 1-cup liquid measure and add enough water to make 1 cup; set aside. Dump pineapple chunks into the bottom of a 12-inch springform pan and sprinkle brown sugar over top.
• Combine pineapple juice mixture with oil, vanilla, and vinegar in a bowl.
• Mix flour, sugar, cinnamon, baking soda, and salt together in a large bowl. Mix in wet ingredients, stirring quickly to combine and get out any big lumps. Pour into the the pan on top of the pineapples and brown sugar.
• Bake until the top is golden and a toothpick inserted in the center comes out clean, 25 to 35 minutes.
• Remove from the oven and let cool in the pan, about 30 minutes. Loosen the sides of the cake from the pan, then remove the side ring. Place a serving plate on top and flip cake over. Remove the pan bottom and serve.

LOW FAT LEMON-MERINGUE PIE ON CRUST (KOSHER-DAIRY)

Steps:

• The Crust:.
• Mix crumbs in a bowl with melted butter.
• Add egg white and lemon peel and mix.
• Flat into a 9.5-inch round pie pan.
• Bake for 5 minutes in a preheated oven at 410°F.
• The Filling:.
• Cook all ingredients in double boiler until thickened.
• Pour into pan with the pie crust - Wait a while till it thickens some more before topping with the meringue.
• Top with meringue which has been beaten stiff with sugar.
• Bake for 10 minutes in a preheated oven at 410F or until golden brown.
• Leave to cool in oven.
• Serve when totally cooled down.
• Another option to The Crust:: 1 cup Flour. 4-5 Ice-Cold Water. 1/2 ts Cider Vinegar. 1/2 Tbs Powder Sugar. dash salt. 3 1/2 Tbs. Butter or Canola Oil. To Prepare: Mix 1/2 of the flour with water and vinegar. Mix rest of ingredients and add to first mixture. Work well with a fork till crust is formed and flat in pie pan. Bake in a preheated oven 450F for 10-15 minutes or until golden brown. Follow the rest of the steps as described.
• The Filling is based on Jeff Hixson's recipe.