2 . To make filling , mix lemon juice in a large bowl of water . Place apples in the water to coat them with lemon water . Then drain . Stir cherries into apples . Add flour blend , sugar and cinnamon , stirring gently to distribute .
3 . Preheat oven to 400 ° F . Line the middle oven rack with aluminum foil to catch drips .
4 . On a surface generously dusted with gluten-free flour , roll out dough to a diameter at least 1 inch larger than the diameter of a 9-inch or 10-inch pie pan . Gently lift an edge of the rolled out crust using a butter knife or bench scraper . Lay the edge over your rolling pin so that it is supported by the rolling pin as you lift the crust onto your pie plate . Gently pat the dough into place , allowing excess crust to hang over the edge of the pie plate . If the crust cracks , wet your finger and press edges back together .
5 . Place filling into crust and gently fold crust edges over toward the center of the pie .
6 . Brush dough with beaten egg or milk of choice , reserving some . ( This helps brown the crust as it bakes .) Cover the pie loosely with foil to prevent over-drying .
7 . Place in preheated oven and bake 20 minutes . Remove foil , brush top with more egg wash or milk and replace the foil . Reduce oven temperature to 350 ° F and bake another 25 minutes . Remove foil . Bake an additional 10 minutes or until filling is thickened and bubbly and crust is lightly browned . Do not overbake or crust will become tough .
8 . Remove pie from oven and cool on a wire rack . Sprinkle pie lightly with sugar , if desired . Serve warm .
Serves 8 . Each serving contains 254 calories , 9g total fat , 4g saturated fat , 0g trans fat , 38mg cholesterol , 158mg sodium , 44g carbohydrate , 2g fiber , 22g sugars , 2g protein , 23 Est GL .
Raspberry Strawberry Smoothie Cups
BY MATTHEW KADEY , RD .
You don ’ t always have the time to gather up all the necessary ingredients to make a smoothie . These make-ahead smoothie cups are your answer to a quick , refreshing drink . When ready for a cold smoothie , just drop a couple into a blender with liquid and you ’ re good to go . For the easiest extraction of the smoothie cups , it ’ s best to use bendable silicone muffin cups .
2 cups unflavored hemp milk , rice milk or other milk of choice 1 tablespoon honey 1 tablespoon coconut oil 1 teaspoon pure vanilla extract 1 teaspoon orange zest ½ teaspoon ground cinnamon 2 cups raspberries 1 cup strawberries ❧ Grated dark chocolate , for garnish , optional switch hits
Replace strawberries with chopped plums , nectarines or peaches .
Try lemon zest instead of orange .
Use coconut water in lieu of dairy-free milk .
1 . Place all ingredients into a blender container in the order listed . Blend until smooth , about 30 seconds .
2 . Divide among 12 medium-size muffin cups and freeze until solid , about 4 hours .
3 . Unmold smoothie cups and place in a zip-top bag for storage in the freezer . If you have trouble unmolding the frozen cups , try placing the bottom of the muffin tray in warm water for several seconds , being careful not to thaw the contents .
4 . When ready to serve , place 1 cup liquid of choice and two smoothie cups into a blender container ; blend until smooth . ( If you don ’ t have a powerful blender , cut the frozen smoothie cups into quarters first .) Add additional liquid , if needed , to help with blending and to reach desired consistency . Serve topped with grated dark chocolate , if desired .
Serves 6 . Each serving contains 95 calories , 5g total fat , 2g saturated fat , 0g trans fat , 0mg cholesterol , 38mg sodium , 13g carbohydrate , 3g fiber , 1g protein .
Coconut Avocado Smoothie
BY MATTHEW KADEY , RD .
Bursting with tropical flare , avocado gives this freshtasting smoothie a creamy richness and plenty of heart-healthy monounsaturated fat .
1 cup coconut water 1 cup coconut milk ( carton , not canned ) ❧ Juice of ½ lime 2 tablespoons fresh chopped basil
1 tablespoon honey ❧ Pulp of 1 ripe avocado 1 cup frozen mango cubes ❧ Dash of salt ½ teaspoon lime zest
1 . Place all ingredients , except lime zest , into a blender container in the order listed .
2 . Blend until smooth . Add additional coconut water if the smoothie is too thick for your liking . Divide between 2 glasses and garnish with lime zest .
Serves 2 . Each serving contains 304 calories , 17g total fat , 5g saturated fat , 0g trans fat , 0mg cholesterol , 190mg sodium , 38g carbohydrate , 10g fiber , 4g protein .
Gluten-Free Fruit-Tomato Smoothie
BY LISA STANDER-HOREL
Loaded with potassium , calcium and antioxidants , this smoothie is a healthy way to begin your day . It may become your new favorite breakfast drink .
1 cup cold pure tomato juice ½ cup frozen mixed mango and / or pineapple pieces ½ cup cold pomegranate juice ½ cup fresh or frozen raspberries or strawberries 1/4 cup full-fat Greek yogurt or dairy-free yogurt of choice , optional 1 teaspoon honey , optional
1 . Place all ingredients into a blender in the order listed and pulse until blended . Little pieces of frozen fruit will remain suspended in the smoothie .
2 . Strain to remove seeds , if desired . Serve cold .
Serves 2 . Each serving contains 163 calories , 1g total fat , 0g saturated fat , 0g trans fat , 0mg cholesterol , 106mg sodium , 40g carbohydrate , 5g fiber , 31g sugars , 3g protein , 14 Est GL
INSIDE HEALTH • 21