Lunch: Bite-Size Fruit Pies and Berry Shooters

Bite-size is just the right size when you need a little something sweet.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Bite-Size Fruit Pies and Berry Shooters

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 tsp. grated lemon zest
1 box pie crust mix
1 lb. strawberries
3/4 c. water
10 drop liquid red food coloring
1/2 c. sugar
2 tbsp. cornstarch
1 tbsp. fresh lemon juice
1/2 pt. raspberries

Instructions

Coat 24 mini muffin-pan cups with cooking spray. Stir zest into entire package of pie crust mix and prepare according to package directions. Divide dough into 24 balls. With floured fingers, press dough into prepared pans, evenly lining cups with crust edges slightly higher than top of pan. Prick bottoms and sides of dough all over with a fork. Freeze pans 15 minutes. Heat oven to 450 degrees F.
Remove pans from freezer. Bake 15 minutes, or until crusts are golden. Cool completely in pans on rack. Remove crusts from pans.
Reserve 12 of the smallest strawberries for garnish. Cut some of the remaining strawberries into tiny dice to measure 1 cup; reserve. Mash remaining strawberries in a small saucepan with a potato masher; add water and food coloring. Bring to a boil; reduce heat. Simmer 5 minutes, stirring once or twice. Scrape strawberry mixture through a fine-mesh sieve into a bowl (you'll have 1 cup strawberry liquid; if not, add more water); discard strawberry pulp and seeds. Wash saucepan and dry.
Whisk sugar and cornstarch in a saucepan until blended; stir in strawberry liquid. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat to low and simmer 2 minutes longer. Glaze will be thick. Remove from heat; stir in lemon juice. Reserve 1/3 cup of the glaze for making Berry Shooters.
To finish pies, fill crusts with reserved diced strawberries (a scant 1 1/2 teaspoon each). Spoon some strawberry glaze over diced berries just to cover (about 1 teaspoon each). Top 12 crusts with reserved whole strawberries, hulled sides down; top remaining 12 crusts with raspberries, about 3 per crust. Gently brush berries with glaze. Refrigerate up to 4 hours before serving.
Berry Shooters: Combine in a blender 1 cup chopped strawberries, 1 cup raspberry sorbet, the reserved 1/3 cup strawberry glaze (from recipe), 1/4 cup plain or vanilla yogurt, and 1 tablespoon fresh lemon juice. Blend until smooth. Pour into shot glasses. Serve with pies.

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