‘Gold Medal’ Strawberry Kiwi Pie

Win over your guests with a dessert that adds color to your table, is light yet nutrient rich, and has a  sweet tropical taste.

Disclosure : I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri KiwiFruit and I am eligible to win prizes associated with the contest. I was not compensated for my time.

This week I’ve be obsessed with watching the Olympics. Go USA! And I’ve scored a little gold of my own..

IMG_4669 Zespri SunGold KiwiFruit;  the fruit sensation that’s blowing up the culinary world  with a superior eating experience! What’s different about Zespri SunGold Kiwifruit? Here’s the scoop…

1. Zespri SunGold KiwiFruit is hairless, sporting the trendy look of smooth skin (no shaving necessary).  The hairless Zespri SunGold kiwifruit will also suprise you with what’s inside: they’re yellow!  Zespri SunGold kiwis have a juicy, yellow flesh and a sweeeet tropical taste!

2. Zespri SunGold KiwiFruit requires no peeling! Of course, you can still peel them, but it’s optional!  Cut one in half with a knife and scoop with a spoon for a  portable snack.

3. Zespri  KiwiFruit is a meat tenderizer. Both green and SunGold Kiwifruit contain an enzyme call actinidin that helps break down protein. Peeled  and mashed,   kiwifruit can be   spread over meat or used to make a kiwifruit marinade.

4. Zespri KiwiFruit  are a delicious source of micronutrients including an excellent source of both vitamin C and potassium. SunGold is also a good source of vitamin E.

5. Zespri fruit is the best tasting kiwi; an attribute achieved through a measure called called the brix. With Zespri fruit you can taste the difference.

It was just the other day I was desperate for a festive summer dessert for my fitness savvy friends, when I  created this  golden pie
Gold Medal Strawberry Kiwi Pieand took  a victory lap! Each delicious slice has only 200 calories; is low in fat ( 4.5 grams of fat/serving); low in cholesterol (20 mg cholesterol /serving); low in sodium (35 mg sodium/serving);   a source of fiber (3 grams fiber/serving);  provides  70 % of the Daily Value for vitamin C. It’s also vegetarian and  gluten free helping you to  meet the varying dietary requests of your guests  and  be assured a little GOLD of your own!

Gold Medal Strawberry Kiwi Pie

Gold Medal Strawberry Kiwi  Pie

serves 8

by Diane Boyd, MBA, RD, LDN


    for the pie crust

    • 2 cups of cooked tricolor quinoa
    • 1 large egg
    • 3/4 cup shredded coconut + plus more for garnish
    • cooking spray

    for the pie filling

    • 2 Zespri Sungold Kiwi
    • 2 cups fresh strawberries + 6 berries halved
    • 1/2 cup sugar
    • 1 teaspoon fresh squeezed lime juice
    • 1 cup cold water
    • 4 Tablespoons cornstarch
    • lime zest


    for the pie crust

    1. Preheat oven to 375 degrees F.

    2 . Combine cooked quinoa, egg and coconut in a bowl. Stir well to combine.

    3. Press mixture into the bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake for 20 minutes. Allow to cool completely.

    for the filling

    1. Peel one kiwi and slice into rounds. Arrange on the cooled baked shell. Add in 6 strawberry halves.

    2. Puree two cups of strawberries in a blender or food processor. Stir in sugar. Add in fresh lime juice.

    3. Add cornstarch to cold water and stir until well blended.

    4. Add cornstach mixture to pureed berries in a microwave safe bowl. Heat gently until mixture begins to thicken. (Time will vary depending on microwave.) Start by heating for one minute, then stir mixture. Heat for a second minute. Stir. (It took mine 5 minutes to reach thick consistency.)

    5. Pour pureed fruit into the pie shell, over kiwi slices and strawberry halves.

    6. Peel and slice second kiwi, arranging slices on top of pie. Refrigerate until chilled. Top with shredded coconut flakes and lime zest.

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    Turnip Mashed Potatoes

    Keep the holidays healthy with plenty of fruits and vegetables.Turnips

    Disclosure: I received a Produce Box, mentioned here, free of charge. I was not expected to write this post. I was not financially compensated for my time. Opinions are my own.

    Last week there was something in my produce box I had never eaten before
    but this week it’s included as an ingredient in something I’m preparing for Thanksgiving.  These  pretty white turnips.IMG_2907 I can’t say I was clueless about what to do with them for long, because the Produce box always includes tips to keep your produce fresh and suggested ways to prepare the goodness.

    Here are the  tips they offer  for  turnips:  grate into a salads, add to stocks,  roast grill or cook as you would potatoes. They keep in the refrigerator for one two weeks. You can also use the leaves, but must cut them from the root and store separately; use with in a few days.

    So let’s get back back to the  root of the matter.. what I’m making for Thanksgiving with the turnip root.Turnip Mashed Potatoes

    Mashed potatoes! The recipe is below and is adapted from my original  recipe  made with cauliflower. You can also use your own mashed potato recipe, just substitute in turnip roots for some of the potatoes (I use the proportion: 1 part turnip root to 3 parts potato.) One cup of turnips has 35 calories, is  a good source of dietary fiber, vitamin C and potassium.

    This holiday season, remember to bring health to the holiday table with more fruits and vegetables. Consider giving yourself (or someone you care about) the gift of produce delivered to your door via the Produce Box!

    Turnip Mashed PotatoesTurnip Mashed Potatoes

    by Diane Boyd

    Prep Time: 10 minutes

    Cook Time: 20 minutes

    Ingredients (serves 12)

    • 3 pounds russet potatoes, peeled
    • 1 pound turnips, peeled
    • 3/4 cup skim milk
    • 2 Tablespoon non-fat Greek yogurt
    • 1/4 cup unsalted butter, melted
    • 1/2 teaspoon sea salt, or to taste
    • garnish with fresh Italian parsley


    1. Put potatoes and turnip into a Dutch oven. Add water to cover the vegetables. Add salt. Bring to a boil. reduce heat; steam covered for 15-20 minutes or until vegetables are tender.

    2. Using a slotted spoon, remove vegetables and add to a foo mill. Force vegetables through fodd mill into large bowl.

    3. Stir in milk, Greek yogurt, butter and salt. Serve immediately.

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