Lime Lover’s Parfait
Eating lemon pie on the tundra in Newfoundland was totally unplanned. In fact, backpacking in Newfoundland was unplanned although thoughts about such a trip had been buried in my subconscious since childhood. If you read last week’s blog, you know about our Newfoundland ‘side tour’ during our trip to the Maritime Provinces.
Ask any backpacker and they will tell the freedom it brings is pure oxygen. The food situation, however, can be a challenge. I once read a blog written by a backpacker in the Highlands of Scotland who subsisted on tinned baked beans. What a lumpy and heavy pack that must have been. I’m guessing the wind was also pretty strong there.
After eating enough Tim Horton soup and biscuits to lower our center of gravity, we were ready for something different to take on our walk-about. We wandered the isles of the little Port aux Basques grocery and made the unlikely choice of a frozen lemon pie. Maybe we were feeling the beginnings of scurvy.
One of the coolest things about travel is discovering new foods. When we were in the Maritime Provinces, we ate an interesting Icelandic Skyr called Siggi’s. It resembles a thick Greek yogurt, but it is actually a very thin cheese which contains no artificial ingredients and very little sugar. Recently, I found Siggi’s Skyr cheese in my local grocery. I added a few ingredients to their vanilla flavor and turned it into Lime Lover’s Parfait. The parfaits go well with gluten-free almond cookies of my invention.
Lime Lover’s Parfait serves 4
zest, juice and pulp of 1 lime
1/2 cup water
1/4 cup granulated sugar
2 Tablespoons cornstarch
1 cup vanilla Icelandic yogurt
Combine first four ingredients in a small saucepan and cook over medium heat, stirring constantly until bubbling and clear. Cool to room temperature. Combine with yogurt and refrigerate until ready to serve.
One Bite Almond Cookies 18 cookies
1/2 cup butter softened
1/4 cup powdered sugar
1 cup gluten-free rice/flour blend
pinch of salt
1/2 tsp almond flavoring
1/2 cup slivered almonds
Heat oven to 400. Combine all ingredients except the almond slices. Roll dough into small balls and dip tops into almond slices. Place on cookie sheet and flatten slightly. Bake 10 to 12 minutes. The cookies are not too sweet and compliment the citrus parfaits.