This Week we are making lilikoi pie. It is raw and has no added sugar! :
Ingredients:
The pie crust is the same as the one for the Ulu pie that I made, for those of you who remember that episode! For pie crust:
1 cup of dates
1 cup of almonds
1 cup of shredded coconut
For filling:
1 cup of cashews
4 apple bananas
8 lilikoi (passionfruit) -may use purple or yellow variety (purple variety tends to be sweeter), cut lilikoi in half and spoon out pulp
Directions:
Mix all ingredients for crust together in a food processor into they are shredded to fine pieces. I use the pulse function on my Cuisinart food processor, but you can use any kind of food processor you want. Then you can pour it into a pie pan and pat it down. Then mix all ingredients for the filling in the food processor until it is a smoothie type consistency and pour it on top of the crust. Freeze overnight! When you are ready to eat it, you can either put it in the refrigerator to defrost for a few hours or bring it outside to thaw which is quicker. Enjoy!
Lilikoi nutritional benefits:
A cup of passion fruit with the pulp and seeds intact contains 24.5 grams of fiber (same as more than 4 cups of bran cereal!). It also contains more than 5 grams of protein. Without the seeds and pulp, the fiber content drops to .5 grams per cup and the amount of protein drops below 1 gram.
Each cup of passionfruit contains 1/4 of your recommended vitamin A. Vitamin A is important for maintaining good vision, healthy skin, cell growth and reproduction. Passionfruit also contains many different carotenoids. It also contains vitamin C, which protects you from the damage free radicals cause, prevents premature aging, and keeps your immune system strong. One serving gives you all of the vitamin C you need each day and 10 percent of your daily folate requirement. Passion fruit is a rich source of iron. The Institute of Medicine recommends that men get 6 micrograms of iron daily and women get 8.1 micrograms. A cup of raw passion fruit provides nearly 4 milligrams.