Honey Strawberry Chiffon Pie is a refreshing dessert to serve after the ham at an Easter buffet or the roast lamb at a spring dinner.
It's also great for the cook, because it can be put together in minutes and can be made up to two days in advance. If spring strawberries are not yet available, use frozen strawberries and garnish with any other colorful fruit -- kiwi or orange slices, perhaps.Lightly spiced with ginger, Honey Sponge Cake With Pineapple-Kiwi Salsa is another bake-ahead asset to keep in reserve for impromptu entertaining. You can freeze it or keep it in an airtight container at room temperature for up to two days.
HONEY STRAWBERRY CHIFFON PIE
2 cups fresh or frozen strawberries, thawed if frozen
3/4 cup honey
1 envelope unflavored gelatin
1/4 cup cold water
1 cup light sour cream
Prepared crumb crust for 9-inch pie
In small bowl, mash strawberries with 1/4 cup honey; set aside. In small saucepan, sprinkle gelatin over cold water; let stand 5 minutes. Stir in remaining 1/2 cup honey.
Warm over low heat until gelatin dissolves. Remove from heat; stir in sour cream. Refrigerate 10 to 15 minutes, or just until mixture begins to thicken. Using electric mixer, beat mixture at medium speed until light. Stir in strawberries; mix until well combined. Pour into prepared crust. Cover and refrigerate at least 2 hours. Makes 8 servings.
Nutritional facts per serving: 295 cal., 4 g pro., 52 g carb., 1 g dietary fiber, 9 g fat, 10 mg chol., 203 mg sodium.
HONEY SPONGE CAKE WITH PINEAPPLE-KIWI SALSA
3 egg yolks
3/4 cup honey
2 tablespoons lemon juice
1 tablespoon finely chopped crystallized ginger
1 teaspoon grated lemon peel
6 egg whites
1 teaspoon cream of tartar
1 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
Using electric mixer on medium speed, beat egg yolks, 1/4 cup honey and lemon juice 5 to 8 minutes or until light colored and thickened. Stir in crystallized ginger and lemon peel; set aside.
Using electric mixer at medium speed, beat egg whites (be sure to use a clean, dry bowl) and cream of tartar until foamy. Gradually add remaining 1/2 cup honey, continuing to beat at medium speed until honey is incorporated. Increase speed to high and beat until mixture is glossy and stiff peaks form. Add egg yolk mixture to egg whites; fold together.
In small bowl, combine flour, baking powder, nutmeg, ground ginger and salt; mix well. Gently fold dry ingredients into egg mixture, 1/3 at a time. Pour into ungreased 10-cup angel food cake pan; even out batter. Bake at 325 degrees for 35 to 40 minutes, or until top of cake springs back when touched. Remove cake from oven and immediately invert onto glass bottle or metal funnel; cool 1 hour. Remove cake from pan; dust with powdered sugar, as desired. Serve with Pineapple-Kiwi Salsa.
PINEAPPLE-KIWI SALSA
8-ounce can undrained crushed pineapple
2 medium kiwi, peeled and chopped
1/4 cup honey
1 teaspoon finely chopped crystallized ginger
Combine all ingredients in a small bowl, cover and refrigerate for up to 1 week. Makes 10 servings.
Nutritional facts per serving: 224 cal., 5 g pro., 50 g carbo., 1 g dietary fiber, 2 g total fat, 64 mg chol., 175 mg sodium. Recipe from: National Honey Board.