KitchenAid KSB5 Instructions and Recipes - Page 47
Raspberry Chocolate Pie, Pots de Creme
UPC - 050946546421
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DESSERTS Raspberry Chocolate Pie Crust 24 chocolate cookie wafers 1⁄4 cup melted margarine Filling 1⁄4 cup water 1 package (.3 oz.) sugar-free raspberry gelatin 11⁄2 cups frozen raspberries 1 container (8 oz.) nonfat raspberry yogurt 1⁄2 cup lowfat cottage cheese Break cookies into large pieces and place in blender jar. Cover and blend at LIQUEFY, pulsing 2 or 3 times, about 10 seconds each time, until finely chopped. In bowl, combine cookie crumbs and margarine; reserve 2 teaspoonfuls. Press remaining mixture into bottom and up sides of a standard 9-inch pie plate (not deep-dish). In small saucepan, combine water and gelatin; let stand to soften, about 30 seconds. Heat over medium heat until gelatin is dissolved; stir occasionally. Pour into blender jar. Add remaining ingredients. Blend at LIQUEFY about 30 to 45 seconds. Pour into pie crust. Sprinkle with reserved crumbs. Refrigerate until set, about 1 to 2 hours. Yield: 8 servings. Per serving: About 155 cal, 5 g pro, 16 g car, 8 g fat, 6 mg chol, 184 mg sod. Pots de Creme 1 cup semi-sweet chocolate chips 1⁄4 cup egg substitute or 1 pasteurized egg, beaten 1⁄2 teaspoon vanilla 3⁄4 cup evaporated milk Sweetened whipped cream or whipped topping, if desired Place chocolate chips, egg substitute, and vanilla in blender jar. Heat evaporated milk to boiling and pour over ingredients. Cover and blend at LIQUEFY until chocolate chips are melted and mixture is smooth, about 30 to 45 seconds; scrape sides of blender jar, if necessary. Pour into small cups. Refrigerate until set, about 4 to 6 hours. Serve with whipped cream, if desired. Yield: 4 (about 1⁄3 cup) servings. Per serving: About 211 cal, 6 g pro, 26 g car, 12 g fat, 2 mg chol, 72 mg sod. 45