So Delicious is on a tear lately, introducing greater innovations faster than grocery stores can stock them all. In the midst of this dairy-free influx, the much-loved seasonal beverages have returned once more, but that’s not all. My tall, frosty glasses of Pumpkin Spice Beverage will all be sporting stately white coiffures this year…
CocoWhip, the very first commercial analog to Cool Whip, beats the fluffy white pants off the competition in every way imaginable. Taste is pretty much a given at this point; based on prior So Delicious creations, I would expect nothing less than each bite to live up to its namesake. Subtle hints of coconut remind the lucky eater that they’re eating an actual food item, rather than some chemical concoction of unknown origin. Bearing a distinct cooling sensation on the tongue, it does, in fact, stay true to the Cool Whip theme, clearly distinguishing it from homemade coconut whipped cream. A lighter, airier but not insubstantial texture defines this brave new entry into the world of dairy-free delights.
Offered in both an Original and Light rendition, I found the original to be the perfect ready-to-use dessert topping of my dreams. Maintaining perky peaks on top of every dollop, it stood the test of time, refusing to melt under pressure. The light version was a bit less robust, approximating softly whipped cream or perhaps clotted cream more closely. Though initially disappointing, I realized quickly that this looser CocoWhip was a prime ingredient, waiting to be turning into something much greater than it could become as merely a dessert topper.
A beauty to behold and a treat to partake in, the real secret to this fluffy frozen pie is how laughably easy it is to whip up. If you’ve ever stood in a kitchen, even once in your life, I think you could manage this recipe with aplomb. Plus, since it’s based on yogurt and jam with no additional sweeteners to speak of, I would feel entirely justified slicing off a generous wedge for breakfast, lunch, or dessert alike.
As the seasons change, this same formula can be adapted to any flavor variations your cravings demand. For example, opt for plain vanilla yogurt in the base while swirling in pumpkin or apple butter to effortlessly compliment any Thanksgiving or Christmas table. That’s only scratching the surface of what’s possible with this versatile, innovative ingredient.
Berry Froyo Chiffon Pie
Graham Cracker Crust:
1 1/2 Cup Graham Cracker Crumbs (About 12 Full Rectangle Sheets)
6 Tablespoons Non-Dairy Margarine, Melted
Berry Froyo Filling:
1 9-Ounce Container Light CocoWhip, Thawed
1 6-Ounce Container Almond, Coconut or Soy Strawberry Yogurt
1 6-Ounce Container Almond, Coconut or Soy Blueberry Yogurt
1/2 Cup Raspberry Jam or Preserves
To Garnish (Optional):
Original CocoWhip, Thawed
To make the crust, break up the graham crackers into smaller pieces before pulsing in a food processor until very finely ground. The resulting crumbs should be about the consistency of coarse almond meal. Pick out any larger pieces and re-process as needed.
Drizzle the melted margarine into the crumbs, and stir thoroughly to moisten the ground cookies. The mixture should be capable of sticking together when pressed.
Transfer the mix to a 9-inch round pie pan, and use lightly moistened fingers to firmly press it down on the bottom and along the sides. Use the bottom of a flat measuring cup or drinking glass for smoother edges.
In medium bowl, combine the CocoWhip and both yogurts, folding gently with a large spatula until well-blended. Be careful to stir gently so as not to knock all of the bubbles out of the airy, whipped mixture. stir with whisk until blended. Spoon into crust. Add in the jam or preserves last, mixing just enough to incorporate but leaving it slightly marbled throughout the filling. Transfer to your prepared crust, smooth over the top, and move the whole pie into a flat surface in your freezer. Let rest until solidified; at least 4 – 6 hours.
To serve, simply slice the pie into wedges and top with additional dollops of CocoWhip and fresh berries, if desired.
Makes 8 – 10 Servings