Our Cooking Light‘s Virtual Supper Club meets again! This month’s theme is based on Regional Cuisine…dishes inspired by the flavors of our own local regions. The ladies in our group came together to create a fantastic dinner party that I only wish I could actually be attending in real life! Our menu this month is as follows:

Bruschetta with Peach Salsa and Melted Brie by Val (British Columbia)
Spinach Salad with Maple-Dijon Vinaigrette by Helene (Vancouver)
Pan-Seared Shrimp Po-Boys by Jamie (Pensacola, Florida)
Double Maple Cupcakes by Shelby (Upstate New York)
Key Lime Pie by Aggie (Central Florida)

You can pretty much find Key Lime Pie on any restaurant menu in Florida…in fact, did you know that Key Lime Pie is the official Florida state pie? (I actually didn’t until I googled it recently…) The juice used in making this sweet but tart pie is from Key limes, which are found in none other than the Florida Keys. I actually have a Key Lime tree in my backyard, it’s still a baby so no limes yet, but I am looking forward to the day when I can go out back and find some of these cute little fruits on the tree! If you don’t have access to fresh Key limes, look for Nellie & Joe’s Famous Key West Lime Juice in your grocery store…its amazing and worked perfectly for this pie!

Key Lime Pie is traditionally made with egg yolks, key lime juice and condensed milk…how do you lighten it up you ask? Well, Cooking Light did a great job in doing so…using a combination of egg whites and whole eggs, and fat free condensed milk. The flavor of the key lime juice is so distinct, you can hardly taste the difference. It’s nice to know that I can enjoy my favorite dessert without the guilt! And it’s hard not imagining yourself beach side while eating a slice!

Click here for a copy of this lightened up Key Lime Pie recipe!!

Oh and P.S….Key Lime Pie should always have a pale yellow custard filling…stay away from the green pies!!

Oh my heaven. Yes…this pie is just that.

That is if peanut butter, banana and chocolate are your thing.

It’s my thing for sure. As a matter of fact, a pie like this – light or not – is really not safe in my house. A pie like this could quickly disappear without the family even knowing about it. Yeah, it’s scary like that. But I promise I will share…

This dessert is a perfect treat for our upcoming warm summer nights. It’s simple to put together and even easier to put in the freezer until it’s ready to serve.

Enjoy!

Oh and if peanut butter and banana aren’t your thing, but chocolate is…check out Jamie’s Triple Chocolate Cheesecake recipe over at Mom’s Cooking Club for our last day of Cooking Light!

Enjoy your Memorial Day weekend!

Are you on Twitter? Last week I was introduced to a whole new world of communicating…I’ve had a Twitter account for a while now, but not doing anything with it. I was a little unsure of what Twitter was all about. And if it was as addicting as Facebook, do I really need it in my life?

Apparently I did…I am now addicted to Twitter.
(don’t tell my husband…)

So, on Thursday afternoon, I sent out a tweet to all my Twitter friends asking for ideas on what to do with overripe bananas. Immediately, I got two responses from my ever so reliable foodie friends Maria and Dawn…a recipe for Banana Cinnamon Chip Cake and Mama Dip’s Famous Banana Bread. Since I had everything on hand for the cake, I went with that recipe. But my mouth is watering for some of Mama Dip’s Banana Bread so that one is officially bookmarked.

I have not been able to find Cinnamon Chips yet…I know I am missing out…so instead I used what I had on hand, Peanut Butter and Chocolate Chips. You can’t go wrong with PB, chocolate and banana in my book! I love how easy this cake was to make. One bowl!! This is so my kind of baking. And the banana makes it so moist…you’ll never miss the butter or oil.

So come and join the fun…follow me on Twitter…you know you want to!! 😉
(see right sidebar for updates!)

Have a great week!