Japan Sake and Shochu Makers Association | JSS
Refreshing yet filling!
Sweets filled with whipped cream are delicious, but you may be concerned about the calories.
So instead of whipped cream, use drained yogurt to cut down on calories! It is still filling but lighter and healthier.
Sake is also very useful in western sweets! It adds a beautiful browning and savory aroma to the pie crust.
| 1 and 1/2 frozen pie sheets |
| Flour, as needed |
| Sake, as needed |
| (A) 150g of yogurt (drained) |
| 75 ml of fresh cream |
| 1 tablespoon of granulated sugar |
| (B) 8 strawberries |
| 1 kiwi fruit |
| 1 orange |
| 20 blueberries |
| Powdered sugar, as needed |
Step 1:
Place a strainer lined with paper towels over a bowl, put the yogurt in, and let it drain in the refrigerator for about 1 hour.
Step 2:
Thaw frozen pie sheet, dust with flour, roll out lightly, and poke holes with a fork.
Step 3:
Place (Step 2) on a baking sheet, spray with sake, and bake in the oven at 200°C for about 15 minutes.
Step 4:
Remove the skin and stems from all fruits (except blueberries) and cut into 7 mm-thick slices. Wash blueberries and pat dry.
Put the cream and granulated sugar in a bowl and whip while placing the bowl over ice water. Whip until soft peaks form.
Step 5:
Add the drained yogurt from (Step 1) to (Step 4) and mix.
Step 6:
Squeeze the cream mixture from (Step 5) over the pie from (Step 2), top with the fruit from (Step 4), squeeze the cream mixture again, and cover with another piece of pie.
Step 7:
Sprinkle the top of the pie crust with powdered sugar and decorate the margins of the bowl with fruit (not included in the recipe amount).
