A Life in Food by real-life Chef Cheryl Bennett
Key Lime Pie. These three little words make me sit on the edge of my seat in anticipation. In my book, it is one of the most perfect desserts. The fact that it is ridiculously easy gives it major bonus points.
Growing up, I don’t think I’d even heard of key lime pie. We had apple, peach, strawberry-rhubarb, blueberry, pecan, pumpkin, lemon meringue, chocolate cream, but never key lime.
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It is that time of year again when we all resolve to do better, eat better & live better. Life is about balance and although we may be a bit more stringent about our eating habits, every now and then one needs dessert.
Giving in to something a little less detrimental can keep us from going through a midnight fridge raid, faces smeared with chocolate sauce as if it were war paint… and in that crazed state it would be a war in which we had clearly been defeated.
We are all familiar with the pangs of deprivation and quite honestly, I’m not a fan. In lieu of depriving myself from culinary pleasures, I’ll temper them with a better choice.
Pavlovas are the lighter side of sweet. They are a meringue, made from egg whites and a bit of sugar. Granted, there is a billowy layer of whipped cream (and fruit!) piled on top, but if you are being extra good, you can omit the whipped cream… although that will change the dessert entirely.
While pavlovas are not cloyingly sweet, they pair well with fruit that is slightly tart. If you happen to live in a region where fresh passion fruit is available, that is a delicious option. I like pairing this with raspberries as well because they are not overly sweet and their crimson hue looks strikingly beautiful against the stark white of the cream.
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