Recipes for Feb. 17

Skinny Mini Strawberry Pie

1 – 8 ounce can unsweetened crushed pineapple

1 – 8 ounce package sugar-free cook and serve vanilla pudding mix

1 – 3 ounce package sugar-free strawberry Jell-o

3 cups sliced fresh strawberries

1 reduced fat graham cracker 8-inch crust

½ cup reduced fat Cool-Whip

Drain the pineapple, reserving the juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1½ cups, transfer to a saucepan. Whisk in the pudding mix and Jell-o until combined. Bring to a boil over medium heat stirring for one to two minutes or until thickened. Stir in pineapple. Remove from heat; cool for 10 minutes. Add strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about three hours. To serve, garnish each piece with one tablespoon of Cool Whip. Serves 8. Refrigerate leftovers.

Margaret Freeman, Saginaw

Key Lime Pound Cake

1 cup butter, softened

½ cup shortening

3 cups sugar

6 large eggs

3 cups all-purpose flour

½ teaspoon baking powder

1/8 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1 teaspoon lime zest

¼ cup fresh Key lime juice

Key Lime Glaze

1 cup powdered sugar

2 tablespoons fresh Key lime juice

½ teaspoons vanilla extract

Preheat the oven to 325 degrees. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, one at a time, beating just until blended after each addition. Stir together flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest and lime juice. Pour batter into a greased and floured 10-inch (12-cup) tube pan. Bake at 325 degrees for 75 to 80 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack. Prepare Key Lime Glaze. Whisk together the powdered sugar, juice and vanilla extract until smooth. Immediately brush over the top and sides of cake. Cool completely.

Darlene Fedler, Duluth

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