Cuisinart CB-9 CB-9 Manual - Page 16

blender OFF. Spoon into well chilled parfait cups and serve immediately. * Zest is the colored part of the citrus rind. Do not use the white pith. For best results, remove zest from the lemon with a vegetable peeler. ** Place mixture in a covered container, and store in the refrigerator overnight, or chill over an ice bath for 30 minutes. Nutritional information per serving: Calories 216 (0% from fat) • carbo. 54g • prot. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 1mg LEMON RICOTTA CHEESECAKE WITH RASPBERRY SAUCE Makes eight servings (one 9" cheesecake) 3 whole graham crackers 1 tablespoon cold butter, in 8 pieces 1 tablespoon sugar 4 strips lemon zest, cut in half 1/2 cup liquid egg substitute 6 tablespoons lemon juice 30 ounces part-skim ricotta cheese 1/2 cup sugar, divided Preheat oven to 325°F. Cover the outside of 9" springform pan with foil. Break each graham cracker into 8 pieces and add to blender jar. Place cover on blender jar. Turn blender ON and blend on Chop until crushed, about 10-15 seconds. Add butter and 1 tablespoon sugar; blend on Chop until combined, about 10-15 seconds. Turn blender OFF. Press mixture into bottom of pan, and bake 10 minutes. Add lemon zest and 1 teaspoon sugar to clean and dry blender jar. Place cover on blender jar. Turn blender ON and blend on Liquefy for 15-20 seconds. Add egg substitute and remaining ingredients in the order listed; blend on Chop for 60-75 seconds. (It may look as if the ingredients are not mixing; however, the blender is working. After 16 about 30 seconds, the mixture will start to circulate in the blender jar.) Turn blender OFF. Pour into prebaked crust, and bake until firm, about 1 hour. Cool completely on a wire rack, and then refrigerate at least 6 hours before serving. Serve with raspberry sauce (see page 11). Nutritional analysis per serving (cheesecake only): Calories 251 (39% from fat) • carbo. 24g • prot. 14g fat 11g • sat. fat 6g • chol. 37mg • sod. 211mg WHIPPED CREAM See Recipe Tips section, page 7. BAKED ALMOND CUSTARD Makes six servings 3 large eggs 1-1/2 cups 2% milk 1 cup evaporated skim milk 1/2 cup sugar 1 teaspoon almond extract 6 teaspoons finely chopped or slivered almonds Preheat oven to 325°F. Add first five ingredients to blender jar (not almonds). Place cover on blender jar. Turn blender ON and blend on Chop until combined, about 10 seconds. Turn blender OFF. Divide mixture among six 6-ounce ramekins or custard cups, filling each about 3/4 full. Top each with 1 teaspoon almonds. Place ramekins in a 9" x 13" baking dish, and add hot water to reach 1" up the sides of the ramekins. Bake until a knife inserted in the center comes out clean, about 1 hour. Remove ramekins from water bath, and cool on a wire rack. Cover and chill in the refrigerator before serving. Nutritional analysis per serving: Calories 181 (25% from fat) • carbo. 25g • prot. 9g • fat 5g sat. fat 2g • chol. 112mg • sod. 111mg