We have had a few beautiful days here in the Valley. My crocuses are still blooming, some daffodils are unfurling and the tulips are edging up from the ground ever higher. I've also gotten out for a couple of runs - now officially sanctioned by my doctor (yay!). While I've only run a few times, I've already noticed my appetite growing.
As I'm sure you've figured out by now, I definitely have a sweet tooth. But lately I've started to worry about eating too much sugar. Especially now that I'm expecting my body to perform again as a runner. So, I did some reading and found that agave syrup is a good sugar substitute with a lower glycemic index rating, so it takes the body longer to process (read: less sugar highs/lows). It's also minimally processed, so it's a bit healthier than regular granulated sugar.
My first venture with the agave syrup was a strawberry pie. I was a little nervous because I've had some sugar substitute disasters in the past. But I was quite happy with the result. I thought the pie was just sweet enough to satisfy my sweet tooth and still be refreshing - perfect for a warm Spring or Summer day.
6 gingersnap cookies
3 graham crackers
3 Tbsp. butter
1 1/2 lb. fresh strawberries, hulled and divided
3 Tbsp. cornstarch
1/2 c. water
1/3 c. agave syrup
Preheat oven to 350 degrees.
Crush gingersnaps and graham crackers into fine crumbs using a food processor. Add butter and pulse to combine.
Press crumb mixture into the bottom and up the sides of a 9" pie pan.
Bake 10 minutes to set.
Meanwhile, mash up 1 lb. of the strawberries.
Place in a small saucepan, add water and bring to a boil.
Stir in cornstarch and agave and boil 3-5 minutes, stirring constantly to break up any clumps of cornstarch.
Remove from heat and let cool 15-20 minutes.
Halve remaining strawberries and place on top of the pre-baked pie crust.
Pour strawberry/agave mixture over the top.
Chill at least 4 hours before serving.
Top with whipped cream, if desired.