French Silk Pie Rich Even With Nonfat Whipped Topping

Dear Merri Lou: If you have a recipe for French Silk Pie, I would love to have it. Ernestine, Spokane

Dear Ernestine: This pie is pure richness. Substituting nonfat whipped topping reduces the fat by 9 grams, and it still tastes fabulous! Using a regular crust cuts fat and calories even more.

Chocolate Silk Pie

From “The Great American Pie,” by Judith Choate (Simon & Schuster, 1992).

1 (9-inch) baked nut crust (recipe follows)

1/4 pound unsalted (sweet) butter

5 ounces unsweetened chocolate

3/4 cup granulated sugar

3 eggs

1 tablespoon brandy (or vanilla)

1 tablespoon orange juice

1 cup heavy cream

2 tablespoons confectioners’ sugar

1 teaspoon brandy

In the top of a double boiler, melt the butter, chocolate and sugar. Heat, stirring frequently, until sugar is dissolved and mixture is well blended. (You can also microwave 2-3 minutes on HIGH power, stirring every minute.) Remove from heat and let cool.

Beat eggs, 1 tablespoon brandy or vanilla and orange juice on medium speed. Stir in chocolate mixture. Pour into prepared crumb crust and chill.

Whip heavy cream with confectioners’ sugar and 1 teaspoon brandy and spread over well-chilled pie. Serve immediately or refrigerate.

Yield: 8 servings.

Nutrition information per serving: 407 calories, 33.9 grams fat (75 percent fat calories), 5 grams protein, 27 grams carbohydrate, 140 milligrams cholesterol, 36 milligrams sodium.

Nut Crust

3/4 cup all-purpose flour

1/2 cup finely ground walnuts, almonds, pecans, peanuts or hazelnuts

2 teaspoons sugar

1/4 cup unsalted (sweet) butter, well chilled

1 egg yolk, beaten

1 teaspoon ice water, if needed

Preheat oven to 375 degrees.

Combine flour, nuts and sugar in medium mixing bowl. Cut in butter until mixture resembles coarse meal. Mix in egg yolk. If necessary, add ice water until pastry begins to hold together. Form into a ball and wrap with plastic wrap or aluminum foil. Refrigerate for at least 1 hour or until thoroughly chilled.

Roll out pastry to fit a 9-inch pie plate. Butter the bottom only of the plate and lay the pastry in it, trimming neatly around the edges; do not crimp. Prick bottom with the tines of a fork and bake for 18 to 20 minutes, or until lightly browned. Cool before filling.

Yield: 1 (9-inch) pie shell.

Dear Merri Lou: In the Aug. 13 IN Food section, someone requested the chicken enchilada recipe from Cyrus O’Leary’s. I’ve eaten Cyrus’ enchiladas many times, but mine are better! This recipe comes from a wonderful Mexican lady in the Los Angeles area, where I taught school for many years. It is authentic! - Lurana, Spokane

Dear Lurana: Thanks for sharing your recipe. Enchiladas are always a treat, and I think readers will enjoy sampling your version.

Chicken Enchiladas

2 tablespoons oil

4 boneless, skinless chicken breasts, cut in strips

1 cup sliced green onion

1 clove garlic, chopped

1-1/2 cups chicken broth

4 tablespoons cornstarch

3 cups grated low-fat or nonfat Cheddar cheese

1/2 cup low-fat or nonfat sour cream

1/2 cup low-fat or nonfat mayonnaise

1 (4-ounce) can mild green chilies, chopped

1 (3.8-ounce) can sliced olives, drained

10 small flour tortillas

Heat oil in nonstick skillet. Add chicken, onions and garlic and stir-fry until chicken is cooked and no longer pink inside.

In a saucepan, combine cold chicken broth with cornstarch, stirring until smooth. Bring to a boil for 1 minute. Stir in 1 cup Cheddar cheese, sour cream, mayonnaise, chilies and olives. Stir until blended.

Remove 2 cups of sauce and add chicken mixture to remaining sauce.

Warm flour tortillas in microwave for 2 minutes or as instructed on package. Place 3 or 4 tablespoons of chicken mixture in center of each tortilla and roll up. Place in a 9- by 13-inch pan that has been sprayed with nonstick spray.

Pour the reserved sauce on tortillas and sprinkle with the remaining Cheddar cheese. Bake at 350 degrees for hour or until enchiladas are heated through.

Yield: 4 servings.

Nutrition information per serving (using nonfat products): 525 calories, 12.7 grams fat (22 percent fat calories), 51 grams protein, 48 grams carbohydrate, 78 milligrams cholesterol, 1,602 milligrams sodium.

Note to readers: Despite what the nutrition analysis said, the Low-Fat Cream Cheese Topping in the Sept. 10 column contained no fat. Thanks to those who noticed!

, DataTimes MEMO: Have a food question? Looking for a recipe? Merri Lou Dobler, a registered dietitian in Spokane, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210, or e-mail to merrid@spokesman.com. As many letters as possible will be answered in this column; sorry, no individual replies.

The following fields overflowed: CREDIT = Merri Lou Dobler The Spokesman-Review