Ambrosia Cream Pie
1 Cup raw walnut halves (soaked overnight in water)
2 Tablespoons unsalted raw butter
1 Tablespoon unheated honey
6 non-steamed dates
2 cups fruit, or combination of fruits
15 ounces raw cream
1 to 2 Tablespoons unheated honey (optional)
Crust: Place walnuts, butter and honey in food processor and blend until ingredients form into a ball. Butter bottom and sides of an 8 or 9 inch glass pie dish. Spread nut mixture and flatten evenly onto the bottom of the pie-dish. Chill in freezer for 15 minutes while making Filling.
FILLING: Remove stones from dates and chop dates. In a blender, blenderize chopped dates and ¾ cup fruit on high speed for 20 to 30 seconds until thick.
Slice or dice remaining fruit, unless berries, and fold into filling mixture. Pour and spread evenly over crust and chill in freezer for 10 minutes.
TOPPING: Blenderize 5 ounces cream and 2 teaspoons honey on low speed until it is fluffy and stiff. Repeat two more times, each time with 5 ounces cream and 2 teaspoons honey on low speed until it is flyffy and stiff. Repeat two more times, each time with 5 ounces cream and 2 teaspoons honey. Remove pie from freezer and top with whipped cream. You can save some of the cut fruit from the Filling to make a pattern over the whipped cream. Let stand in refrigeration for 2 hours.
ALTERNATE TOPPING: Add 2 Tablespoons fresh lime or lemon juice, or a combination of lemon and lime juices, to cream and honey. Blenderize as stated above. You can save some of the cut fruit from the Filling to make a pattern over whipped cream.
This recipe was taken from: "Recipe for Living Without Disease" – Aajonus Vonderplanitz, Carnelian Bay Press, Santa Monica. This is a companion to the book “We Want To Live”.
To obtain these books call the book distributor at 1 – 800 – BOOKLOG
From: Marilyn R. Clevenger -- Bauman College Nutrition Consultant Course Fall ’06.