13 February 2009

Recipe: Graham Cracker Torte & Lemon Buttermilk Ice Cream

Graham Cracker Torte & Lemon Buttermilk Ice Cream

How many times when you had just a few leftover graham crackers languishing in the back of your pantry? What to do with them? Along comes this easy fun recipe to solve the dilemma of frugality that even has some protein in it! The torte combined with the tart ice cream will remind you of lemon meringue pie.

While for February it's too cold in most climates to eat ice cream, just keep this recipe on hand for when the weather does heat up to intolerable and cooling lemon is just wonderful to beat the heat! Right now try out the torte to see how easy it is and enjoy.

Crazy weather this year in Louisiana! Cold below freezing for days then up to pleasant in the 70's for several days and you never know what to expect. You never know when you might want to make some ice cream in February! :)

Yield: 6 – 8 servings

From: Betty Berry


3 egg whites at room temperature

1 cup sugar, divided

¾ cup fine graham cracker crumbs

1 teaspoon baking powder

2 cups chopped pecans

1 teaspoon vanilla extract

Sweetened whipped cream, optional

Directions: Preheat oven to 300° F. Beat egg whites until stiff; gradually add ½ cup sugar.

Combine remaining sugar, graham cracker crumbs and baking powder. Add to egg whites along with pecans and vanilla. Blend lightly but well.

Pour into a buttered 8-inch pie plate. Bake for 25 – 30 minutes.

Cool, slice into wedges and top with whipped cream or Lemon Buttermilk Ice Cream.

Note: Torte will fall and crack in center when cool, so don’t panic!)


Lemon Buttermilk Ice Cream

8 (1/2 cup) servings


2 cups sugar

6 large lemons

1 quart low-fat organic buttermilk

1/8 teaspoon salt

2 teaspoons lemon peel zest

Directions: Place sugar in a medium-size bowl. Grate the zest of 2 – 3 lemons to produce 2 teaspoons of zest. Juice as many lemons as needed to get ½ cup lemon juice. Add zest and juice to sugar. Mix well.

Add buttermilk and salt. Stir until sugar dissolves Chill 4 hours or overnight.

Freeze in an ice cream maker according to manufacturer’s instructions.

Makes 8 (1/2 cup) servings

Nutrition: 243 calories, 1 gram fat, 1 milligram cholesterol and 153 milligrams sodium.
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