48 THE QUEENS COURIER • HOLIDAY • NOVEMBER 30, 2017 FOR BREAKING NEWS VISIT WWW.QNS.COM
6 healthy reasons to enjoy a slice of
sweet cherry pie this holiday season
Th e holidays are just around the corner,
and for most of us that means
time to indulge in some favorite treats.
Fortunately, healthy doesn’t have to mean
less delicious! If you’re looking for a goodfor
you holiday dessert that can please
even the most critical sweet tooth, a naturally
sweet cherry pie could be just the ticket.
You can have your pie and eat it too!
Cherries provide a whole host of health
benefi ts, so pull out the cherries you put
up, dried or froze this summer and feel
good about enjoying that slice of cherry
pie. Here are six reasons why:
• Natural, healthy sweetness: Dark sweet
or Rainier cherries both off er pie lovers
the perfect dose of juicy sweetness without
excess sugar. Cherries boast a lower
glycemic index than almost any other
fruit, which means they release glucose
slowly and evenly, helping you maintain
a steady blood sugar level, leaving
you feeling full longer and maybe even
helping you maintain a healthy weight.
• Anti-infl ammatory superpowers: Does
your arthritis fl air up when the temperature
drops? Research shows that
cherries contain anthocyanins, which
shut down the enzymes that cause tissue
infl ammation in the exact same way
that ibuprofen does. So, enjoying cherries
daily may help reduce your need for
anti-infl ammatories.
• Better sleep in every bite: Keeping your
energy up throughout the busy holiday
season can be a challenge, but cherries
can help you sleep better and feel
more rested. Studies show that cherries
are a natural source of melatonin,
which helps control your body’s internal
clock and regulate your sleep patterns.
Try eating cherries about an hour
before bedtime to help stabilize your
sleep cycle.
• Reduced chance of gout attacks: More
than 8.3 million Americans suff er
from gout, a painful form of arthritis
commonly associated with elevated
levels of uric acid in the blood. A
study by researchers at the University
of California at Davis found that people
who ate sweet cherries showed reduced
levels of uric acid, while a study by
researchers at Boston University School
of Medicine showed that people who ate
cherries, in conjunction with their prescribed
medicine, had a 35 to 75 percent
lower chance of experiencing a
gout attack.
• Covert cancer-fighting agents: A
study by the USDA’s Western Human
Nutrition Research Center suggests that
cherries possess cancer-fi ghting properties
as well. Cherries contain ellagic
acid, which appears to be a potent
inhibitor to the growth of cancer cells.
• Boosted fi ber intake: It’s no secret that
Americans don’t eat enough fi ber - in
fact, many of us are fi ber defi cient, falling
short of the 25-35 grams per day
recommended by the USDA Dietary
Guidelines. Eating cherries can help
you reach the current dietary recommendation
of two cups of fruit daily
and can contribute to healthy weight
maintenance, diabetes prevention and
improved cardiovascular health.
While fresh cherries are available only
in the summer months, frozen or preserved
cherries are an excellent alternative
that allow you to enjoy the health benefi ts
of cherries year-round. Northwest Cherry
Growers recommend the following easyto
make sweet cherry pie recipe to celebrate
the season:
Northwest Sweet Cherry Pie
Ingredients
• 2 pie crusts, prepared
• 2 tablespoons cornstarch
• 2 tablespoons cherry juice, reserved
from pitting (fresh) or from rinsing/
rehydrating (preserved)
• 7 cups (pitted) sweet cherries
• 3/4 - 1 cup coconut sugar
• 1 tablespoon almond extract or bourbon
vanilla bean infusion
Directions
1. Using a fork, whisk together the cherry
water and cornstarch in a small bowl,
then set aside.
2. Stem and pit the cherries, if not
already done.
3. Fill pie dish with cherries and blend
the remaining volume (about 2 cups or
1/4 the total volume) into a puree. Pour
the remaining whole cherries into a mixing
bowl and return to the refrigerator (if
using frozen cherries).
4. Using a heavy-bottomed pan, gently
heat the puree and sugar over low heat
until the volume has reduced by 1/3 to
1/2. Constantly stir across the bottom to
prevent burning.
5. Once reduced, remove from the heat
and stir in the cornstarch slurry until
the mix regains translucency. Gently and
briefl y reheat if needed. Stir in the extract
and let the mixture cool to room temperature.
6. Pour the cooled mixture over the
whole cherries, gently stirring to incorporate.
Pour the fi nal cherry mixture into a
9- or 10-inch prepared pie crust, and top
with a second crust. Pinch, crimp and
vent the top crust. Brush with a beaten
egg if so desired and sprinkle lightly with
coconut sugar.
7. Bake at 375 degrees for 55-60 minutes,
or until the crust is golden brown
and the fi lling is steadily bubbling.
Aluminum foil may be used around the
crust edges to prevent browning during
the second half of the bake. Transfer the
pie to a cooling rack, and most importantly,
allow the pie to cool completely
before serving (3-4 hours).
To learn more about the health benefi ts
of cherries, visit www.NWCherries.com.
Courtesy BPT
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