Healthified Key Lime Strawberry Parfaits

key lime mini parfaitGoing south in the winter just took on a new meaning for me. I mean, we live in the south so when the temperatures dip into the 20’s and freezing rain comes, where do we go? Further south.

I didn’t plan to blog while technically on vacation.  But I miss you.  I miss talking food with you.  I miss firing up my little computer and chatting a bit.  So this morning I got up before the rest so we could talk for a few minutes.

I plan to make healthified key lime parfait for my family and friends today.  Everywhere we go we see KEY LIME PIE jumping off the menus, blinking from the sign in the window, under the glass case.  Ummm, I’ll bet it isn’t as good as this one. I’m just saying.  First of all, mine is healthy, as desserts go (and easy to make.)

make key limeSecondly, it has the perfect blend of sweet and tart.  Not too tart, not too sweet — just perfect.

healthy key lime parfait ingredAnd finally, layered with graham cracker crumbs and fresh strawberries, it brings a little bit of sunshine into an otherwise, snowy, cold, rainy, winter day (Not where I am — I am bringing this into your world today!)

key lime mini parfait

With Valentine’s Day just around the corner — make this for someone you love — they will love you back!

Happy Cooking!
~Blessings, Catherine

Key Lime Strawberry Parfait - Healthified!
Prep time
Total time
Keeping it healthy with soymilk, key lime and strawberry makes it tart and tasty all at the same time! A winning combination.
Serves: 6
  • 1½ cups vanilla soymilk or vanilla coffee mate
  • ½ cup sugar
  • ¼ cup cornstarch
  • ¼ cup bottled lime juice or Key lime juice
  • ½ teaspoon finely grated lime peel
  • 2 cups fat-free whipped topping (like Cool-Whip)
Crumb Mixture
  • 3 tablespoons graham cracker crumbs
  • 1 teaspoon sugar
  • 2 teaspoons butter or trans-fat free margarine, melted
  • 1½ cups sliced fresh strawberries or frozen, thawed and drained
  • Additional whipped topping for garnish
  1. In a 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, ½ cup sugar, the cornstarch, and lime juice with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
  2. Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
  3. Meanwhile, in small bowl, mix crumb mixture, set aside.
  4. Gently fold 2 cups whipped topping into pudding mixture. Spoon ¼ cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with ½ teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve same day.

BSilent Sunday

pink hibiscus with bee

Bee Blessed,~Catherine

Grilled Romaine Healthified!

SONY DSCBefore you think or say ich, hear me out.  If you like to BBQ your dinner on the grill, and you are typically a salad eater, you are going to LOVE this grilled romaine.  It is remarkably DELISH with flavors only olive oil, balsamic and a hot grill can make! I saw the picture on and thought … what the heck?  My son had recently asked me to include healthier recipes occasionally on my blog and I thought — romaine — now that is healthy!  We were making our list for Costco (monthly trip) and I knew I could get some really nice large romaine hearts there.

SONY DSCI was right.  Friday night was rolling around and we had a friend coming for dinner and an over-night stay.  Steak.  Yes, definitely steak for dinner and … grilled romaine?  All my life my mom has tried out first-time recipes on company.  I do believe she has passed that baton on to me.
SONY DSCThis takes all of 5 minutes to do.  Wash entire romaine heart (especially down near the root.)  Dry with a paper towel.  Cut in half lengthwise.

SONY DSCDrizzle olive oil (the good stuff) on all sides, getting inside where possible.  This is most easily accomplished with you hands or a brush.  The halved hearts are then sprinkled with salt and pepper to taste.  More for some, less for others.
SONY DSCFinal prep step is to drizzle balsamic vinegar (the good stuff) on all sides.  This also can be done to taste.  Once the grill is heated to medium high, place the cut sides down on the grill for 3 minutes or until slightly charred. Do not over cook.

SONY DSCThese are best eaten hot right off the grill.  We topped them with blue cheese, but you can eat them plain, sprinkle on some Parmesan cheese, crispy bacon or just about any yummy topping you wish.

Each one of these halves served one person.  We ate them with our meal but next time I will definitely time the meat so that we can eat these just prior to the meat coming off the grill.

Note to my sons: you guys are going to LOVE this! 🙂

~Blessings and Happy Cooking!

Grilled Romaine Healthified!
Prep time
Cook time
Total time
Get your greens the tasty way via the BBQ grill! Healthy and delicious!
Serves: 4
  • 2 whole romaine hearts
  • 1 to 2 Tablespoons olive oil (a high quality)
  • 1-2 Tablespoons Balsamic vinegar (a good brand)
  • Salt and Pepper to Taste
  1. Heat grill to medium-high heat.
  2. Half the romaine hearts lengthwise. Rinse each piece well, especially near the root. Dry with paper towels.
  3. Drizzle olive oil on all sides, getting inside when possible.
  4. Sprinkle with salt and pepper to taste.
  5. Drizzle with vinegar on all sides.
  6. Place romaine cut side down on the grill for 3 minutes or until slightly charred.
  7. Remove from grill and eat immediately.
Top your romaine with Parmesan cheese, blue cheese, crumbled bacon, roma tomatoes or any favorite yummy topping!

Recipe adapted from
Nutrition Information
Calories: 42 calories Fat: 3.5 grams of fat

Lamentations 3-26


French Apple Tart

twd french apple tart finishedIt Tuesdays With Dorie which means I have baked from Dorie Greenspan’s book,  Baking With Julia.  I’ve never made a french apple tart and this week’s recipe got my attention. Dorie writes, “This open-faced tart is beautiful … beneath the gossamer blossom is what the French call a compote, a sweet, thick purée of oven-roasted Granny Smith apples.”  Are you interested?
mosaictwd apple french tart
In Dorie’s cookbook this recipe takes up 2 1/2 pages. That turns me off.  I took one look down through the recipe and thought it seemed so time-consuming.  My best baking projects are fast and easy and look like they took a long time.  🙂 Yes, I am fickle like that.  But, I am happy to report — this isn’t nearly as time-consuming as it seems at first glance.  And the finished tart is … well, worth it!  Also, my granddaughter, Tayler, is here visiting and she cheerfully helped me as my Chief Designer!

twd pie pastry squishFirst things first …the recipe calls for 1/4 recipe Flaky Pie dough.  This has become my very favorite pie dough recipe and you can get it here. I was immediately happy and “all in” because I keep this pie dough frozen for just such a moment as this!  I thawed the pastry dough over-night in the refrigerator. First thing in the morning I placed it in my 9″ springform pan and baked it.  While it was baking I started chopping apples.
twd fr apple tart applesThe recipe calls for Granny Smith apples.  I used mostly Granny Smith and a couple of Gala apples too.  Apple chunks are tossed with sugar, flour, cinnamon and fluffy bread crumbs.  This recipe calls for very little sugar but the result won’t give it away.  What intrigues me is that those apples could be cooked down in a pan on the stove or in a skillet stove-top.  But instead, it calls for spreading them on a baking sheet and roasting them.  Interesting.

twd apples  to roastBefore I started this recipe I decided I wasn’t going to take pictures except of the finished tart. As you can clearly see I went for my camera before I finished slicing the apples.  The colors are so pretty and I so want to share that with you!  The apples roasted for 20 minutes and were gooey, caramelized and wonderful! THAT picture would have gone right here … but I forgot to take it! 🙁

mosaictwdfrench apple taylerThe roasted apple compote is spooned into the baked pastry shell.  At this point my chief designer, Tayler, began working her magic.  We peeled apples, dipped them in lemon juice (to help keep them from browning) and she began the task of layering the apples. We had room for two circular layers and one rosette in the middle.  After brushing with melted butter and sprinkling with Turbinado sugar, our tart baked for 30 minutes.  The tart was done but the edges not quite dark enough so I turned the broiler on for just 2 minutes to give the edges the stunning black effect. The recipe suggests sprinkling with white sugar but I always keep Turbinado on hand and if you do too, then by all means use it for the sprinkling on the top.

twd french apple tart crystalOur tart didn’t stay under this cover long since it was the crowning touch to our Sunday dinner shared with family.

twd french apple tart bookThis tart is not overly sweet making it a perfect finish to any dinner.  (Only 3/4 cup sugar in the entire tart.)  The roasted apple purée is a perfect contrast to the crackle of the crust and the pure apple flavor of the topping.

The contributing baker for this recipe is Leslie Mackie.  This recipe is hosted by TWD baker, Gaye of Laws of the Kitchen.  She will post the full recipe on her blog.

As for me and my family — we will be making this again!!

Blessings and Happy Cooking!

“Be not deceived; God is not mocked: for whatsoever a man soweth, that shall he also reap. For he that soweth unto his own flesh shall of the flesh reap corruption; but he that soweth unto the Spirit shall of the Spirit reap eternal life.” Galatians 6:7-8 ASV

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