Lifesavers

Elmhurst-based nutritionist David Grotto writes a book about foods that do the body good. Here are five of his smartest finds, plus a recipe for the book's elderberry ice cream pie

By Mark Byrne

(page 2 of 2)

Fourth of July Elderberry Ice Cream Pie

By Sharon, Chloe, Katie and Madison Grotto

Servings 8 (1/8 of a pie each)
Prep and cooking time: thirty minutes
Freeze until firm: 3-4 hours.

This recipe contains two powerhouse foods

INGREDIENTS:

For the crust:
1 ½ cup graham cracker crumbs
2 tablespoons butter. Melted
2 tablespoons honey

For the Filling:
12 ounces of elderberries
¼ cup honey
1 teaspoon vanilla extract
1/3 cup water
1 tablespoon cornstarch
2 cups low fat strawberry ice cream or frozen yogurt
2 cups low fat vanilla ice cream or frozen yogurt

DIRECTIONS (crust):
Place graham cracker crumbs, honey, and butter in a 9-inch pie plate. Mix and firmly press mixture to form pie crust. Place in freezer for thirty minutes.

DIRECTIONS (filling):
While crust is freezing, dissolve cornstarch in water and mix with elderberries, honey, and vanilla extract in a medium saucepan, bring to a boil, cook until thickened (about two minutes). Let sauce cool completely.

Place softened strawberry ice cream on top of frozen pie crust. Layer ½ berry sauce over ice cream. Layer vanilla ice cream over berry sauce. Layer top of vanilla ice cream with remaining berry sauce. Wrap with plastic wrap and freeze 3-4 hours or until firm.

BREAK IT DOWN…
Calories: 260; Total fat: 8g; Saturated fat: 3.5g; Cholesterol: 15mg; Sodium: 160mg; Total carbs: 48g; Fiber: 3; Sugar: 30g; Protein 4g.

Copyright language: Excerpted from 101 Foods That Could Save Your Life by David Grotto, RD, LDN Copyright (c) 2007 by David Grotto. Excerpted by permission of Bantam, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.