Grasshopper Pie
25 minutes
25 minutes
4 servings
Ingredients
- 1 pkg (10 oz) large marshmallows
- 1/2 cup milk
- 1/2 tsp mint extract
- 2/3 cup heavy cream
- 1 pkg (10 oz) Chatfield’s Allergen Safe Semi Sweet Chocolate Chips , divided
- 1 MI-DEL® Gluten Free Chocolate Snap Pie Crust
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Ingredients
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Instructions
- In large saucepan set over medium-low heat, heat marshmallows and milk; cook, stirring, for 5 to 7 minutes or until melted. Let cool. Stir in mint extract.
- Using electric mixer, whip cream until stiff peaks form; fold into marshmallow mixture. Fold in half of the chocolate chips.
- Spoon filling into chocolate pie crust. Refrigerate for 4 to 8 hours or until set.
- Heat remaining chocolate chips in heatproof bowl set over saucepan of barely simmering water for 5 to 7 minutes, stirring, until chocolate is melted. Let cool. Drizzle chocolate over pie; refrigerate until chocolate is set.
Tip: Tint filling with green food coloring if desired.
Ingredients
Instructions
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.
Included Products
Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
