Last night’s dinner
The crust on the chicken was DELICIOUS! It was too hot to do any other sidedishes other than salad. I decided to shred my chicken over the top and the mustard/maple syrup was fab with a bit of rocket and blueberries.
We’ll be having a big feed of mussells (see previous post) for dinner tonight and for dessert something kind of special.
Mojito Frozen Pie
(normally I would make this with whipped cream and cream cheese but I really want to have some so it will have to be coolwhip and soycream cheese to avoid dairy-I got this recipe from the Kraft magazine of all places!)
Line a pie plate or springform pan with clingfilm with enough to overlap.
Combine 1/4 cup melted butter and 1 cup of crushed pretsels. Press into pan to form a crust.
In a bowl combine; 1 250gm package of cream cheese, 2 T. of fresh chopped mint, zest and juice of 1 lime, 2/3 cup sugar. Fold in 1 1/4 cup whipped cream and top the crust. Cover with the extra cling wrap and throw the whole thing into the freezer until you are ready to indulge.
Variation: add crushed pineapple and toasted coconut instead of the lime and mint.