A good hit of lemon rind offers a sunny lift that balances the earthy matcha.When making the pistachio shortbread crust, be sure not to press the mixture too firmly into the dish; that’ll compact it and make the crust tough.
4 ounces whole-wheat pastry flour (about 1 cup)
1/3 cup unsalted roasted pistachios
3 tablespoons powdered sugar
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1 tablespoon canola oil
1 tablespoon ice water
2/3 cup fat-free sweetened condensed milk
1 tablespoon matcha powder
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/8 teaspoon salt
8 ounces 1/3-less-fat cream cheese, softened
2 large eggs
Sugars 9 (est. added sugars 8g)g
How to Make It
Preheat oven to 350°.
To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, pistachios, sugar, and 1/4 teaspoon salt in a food processor; pulse until pistachios are finely chopped. Add butter; pulse until mixture resembles coarse meal. Add oil and ice water; pulse until moist. Pour mixture into an 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Gently pat mixture into an even layer in dish. Bake at 350° for 23 minutes or until lightly browned. Remove from oven, and cool completely.
Reduce oven temperature to 325°.
To prepare filling, wipe food processor clean. Combine milk and next 6 ingredients (through cream cheese) in processor; process until well combined, scraping sides of bowl as necessary. Add eggs; pulse until well combined. Pour filling over cooled crust. Bake at 325° for 25 minutes or until set. Remove from oven, and cool to room temperature. Cover and chill.
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