A Tasty Banana-Berry-Yogurt Pie

Diana Helfand
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Wednesday - May 28, 2008
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The Europe and Asia Tea Company was founded recently by a group of tea lovers whose ancestry covers England, Scotland, Ireland, Japan, Korea and China and who share an uncommon delight in the totally unique experience of drinking the fine teas of Asia.

Their headquarters is strategically positioned in Hawaii within striking distance of the great tea-producing regions of the world, and they aim to bring to the West the finest collection of estate-grown, premium Asian teas ever assembled.

In search of a premium Japanese tea, they set out to find the No. 1 tea farmer in Japan, which led them to Shizuoka Prefecture, the heartland of fine Japanese tea. There they discovered Yamama Masudaen, a century-old farm started by the grandfather of the current owner, Tsuyomi Masuda, whose family has lived in the region for about 600 years. E&A founder David Low built a strong personal relationship with Masuda, and they struck up a partnership.


E&A Teas can be found locally in Shirokiya at Ala Moana Center and at Tamura’s in Kahala. Hiroshi restaurant in Restaurant Row soon will be serving E&A Tea as well. For more information, visit E&A’s website, www.eateacompany.com

This cool summer dessert would go great with a cup of delicious tea!

Yogurt is an excellent source of protein, calcium, phosphorus, potassium and vitamins A and B. The nutritional value of commercially prepared yogurt varies greatly in terms of fat, carbohydrate and calorie content.

Yogurt is credited with various medicinal properties. It is said to promote longevity when consumed on a regular basis (still unproven scientifically), and benefit the digestive system.

It may also be a cancer preventative and may alleviate insomnia when consumed just before bedtime. Yogurt is more digestible than milk, as it dissolves in the stomach faster and contains bacteria that make lactose easier to digest.



BANANA BERRY MELT-IN-YOUR-MOUTH PIE

* 1 8-ounce container low-fat mixed berry yogurt

* 1 8-ounce container low-fat strawberry yogurt

* 1 (12-ounce) container frozen nonfat whipped topping, thawed slightly

* 1 large, ripe banana, cut into slices and then cut slices in half

* 1 cup strawberries, cut into small bite-sized pieces mixed with 2 teaspoons granulated sugar

* 1 (9-inch) reduced-fat ready made graham cracker crust

* mini chocolate chips, for garnish

Mix yogurts together until blended and then fold in 3 cups of whipped topping until blended. Mix strawberries and bananas together and then gently add to yogurt topping mixture until incorporated. Freeze overnight so that the pie is firm. When ready to eat, spoon the rest of the dessert topping on pie and sprinkle with mini chips. Store remainder of pie in freezer.

Makes eight servings.

Approximate Nutrition Information Per Serving:

Calories: 300
Fat: 7 grams
Cholesterol: 1 milligram
Sodium: 200 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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