Wednesday, April 14, 2010

White Peach Sangria

I am asked what the recipe is for this every time I serve it. However, I considered not sharing this so I could have some recipe that is secret. Good for you, I couldn't resist! This drink reminds me of Summer and I can't wait to make a batch to enjoy during this crazy, hot weather! This recipe originated from Applebee's, but I make it my way and it comes out scrumptious (which isn't good when you're drinking!) Enjoy and be safe!

1 bottle of Sutter Home White Zifandel (the cheaper the better, it gets masked)
3/4 cup Peach Schnapps
1 liter Sprite Zero (to save calories)

Mix together and serve over ice. Garnish with fruit of choice. If making ahead, wait to add Sprite so that it is bubbly.

Thursday, April 8, 2010

Sugar Free Coconut Pie

This pie is very low in sugar and carbs for a pie. However, coconut milk is high in saturated fat so it's not necessarily a healthy pie even though it sounds like it should be. It was however, the best sugar free coconut pie I have ever eaten, sorry Mom! Next time, I'm going to try it with Lite Coconut Milk and see if it turns out well. I went full fat for this one!

1 pie crust, baked (yes, I use frozen or refrigerated, who has the time to make one?)
2 pkgs of sugar-free, cook-n-serve vanilla pudding
1 can (15 ounces) coconut milk
regular milk
1/2 cup coconut
1 cup toasted coconut (I followed the directions on bag for the microwave and it worked great!)
1/2 tsp. coconut extract (optional, but highly recommended)
whipped topping

Make pudding as directed for pie using coconut milk and regular milk to make 3 1/2 cups. After pudding as boiled, add 1/2 cup coconut and let filling cool as directed then stir in extract. Pour filling into baked pie crust. Cool at least 2 hours or overnight. Spread with whipped topping. Sprinkle toasted coconut on top.