I hope everyone is having a great weekend. I apologize for being out of touch the past few days. I was up in Northern Wisconsin and my internet connection was spotty. I was also just having too much fun doing all sorts of activities and that is probably the true reason for my blog neglect.
One of the highlights of my week was getting to skate with the Camp Deerhorn boys during their summer hockey camp. I have taught thousands of kids over the past two decades and I have to give a special shout out to these boys and the camp because they were an absolute blast to work with. The entire group consisted of courteous young gentleman who made my week fly by.
Another highlight of my week occurred when I found out that the Muscular Dystrophy Association was doing their Fill The Boot fundraiser up in Rhinelander Wisconsin where I happened to be. Many of you know that I am the marathon coach here in Chicago for the MDA’s new Team Momentum and this is a charity that is very special to me. I was honored to have the chance to stop by and meet Robbie and Carrie Ivey who were there helping fundraise. I could have spent the entire day with Robbie and his mom. This is one sweet guy who also happens to be a Red Wing fan, which made me adore him even more! If you want to learn more about how you can help the MDA send me a message.
Summer is finally here, although this past week in Wisconsin was chilly, and with the warmer weather comes new cravings. One of my husband’s favorite summer desserts is a key lime pie recipe that my mom makes. When I found out how easy and relatively light this recipe was, I started making it several times during the summer and even a few other times throughout the year.
This is a great recipe to whip up right before guests come over or as a treat for a hot summer day. It only takes a few ingredients and requires minimal labor.
I found key limes at the grocery store but in the past I have simply used regular old limes and if you are in a crunch you can do half lime and half lemon and still get good results. If you can find key limes go for it because the taste is definitely extraordinary.
On a side note, I typically take recipes and then work to whittle down the fat and calories. Usually you will see me using lighter versions of ingredients for a recipe. However when I was at the grocery store I was comparing fat and calories in the ingredients and the difference was pretty minimal. Looking at the low fat version of the crust, I noticed that both had the same calorie content and only 1.5 grams of fat difference between the two. I used to fall for the fat free and low fat mania but I have since noticed that most of those products have a ton of added sugar or other ingredients to make up for the reduced fat content. The same held true for all of the other ingredients. Each one had the same calorie content in the regular fat and reduced fat versions. Seeing as this is a dessert and you should have nice small portions of it anyway, I opted for the regular version for all of the ingredients. This allowed me to maintain the great taste of the recipe and keep the same calorie content I would have ended up with had I gone the low fat route. And truth be told, there isn’t a lot of fat content in this to begin with.
Another great thing about this recipe is that there you won’t find any artificial coloring or flavors. That means this won’t come out with that green gelatinous look you might be used to. Instead you will find a pretty white and fluffy dessert.
Prep time: 10 minutes
Bake time: NONE!
1 graham cracker crumb crust
1/2 cup key lime juice
14 ounce can of condensed milk
1 container of Cool Whip
Zest of a lime
Mix together the lime juice and can of condensed milk for 30 seconds or until fluffy. Add in 3/4 of the Cool Whip container and blend. Set aside the remaining 1/4 container of Cool Whip. Take your blended lime mixture and pour evenly into pie crust. Use a spoon to stir the remaining Cool Whip until it is fluffy. Lightly smooth over the lime mixture to make a “meringue.” Zest a lime over the meringue. Place in freezer for at least 30 minutes or in the fridge for an hour before serving.
A big congrats and great job to everyone who ran the Festival of Races at the Cherry Festival this weekend. A special shout out to Team Momentum members Patrick and Jen who rocked the inaugural half marathon. Way to represent!!