KitchenAid KSB5 Instructions and Recipes - Page 41

Graham-Nut Crunch 1 cup broken chocolate or vanilla graham crackers 2 tablespoons slivered almonds 1 tablespoon semisweet chocolate chips 1 tablespoon butterscotch chips 2 teaspoons flour 2 teaspoons melted margarine or butter Place all ingredients except margarine blender jar. Blend at CHOP until coarsely chopped, about 5 to 10 seconds. Add margarine. Cover and blend at CHOP, pulsing 2 to 3 times, about 1 to 2 seconds each time, until thoroughly mixed. Spread in thin layer on ungreased baking sheet. Bake at 350°F almonds are lightly toasted, about 8 to 10 minutes, stirring once. Cool completely. Sprinkle over frozen yogurt or pudding, if desired. Place any unused crunch in tightly covered container and store in refrigerator. Yield: 1 cup; 16 (1 tablespoon) servings. Per serving: About 77 cal, 1 g pro, 11 g car, 3 g fat, 0 mg chol, 96 mg sod. Streusel Topping 1⁄2 cup all-purpose flour 1⁄2 cup packed brown sugar 1⁄2 teaspoon cinnamon, if desired 1⁄4 teaspoon salt 2 tablespoons light pasteurized process cream cheese product (from an 8-oz. tub) 2 tablespoons pecan halves Place all ingredients in blender jar in order listed. Cover. Blend at STIR, pulsing 5 to 6 times, 3 seconds each time, until thoroughly mixed; scrape sides of blender jar, if necessary. Use to top 13x9-inch pan of fruit crisp or to sprinkle over 13x9-inch cake before baking. Yield: 11⁄2 cups; about 12 servings. Per serving: About 65 cal, 1 g pro, 13 g car, 1 g fat, 1 mg chol, 61 mg sod. 39