Fresh Lemon Granita, Baked Almond Custard

dissolves. Pour into ice cube trays, and freeze until solid, about 8 hours. Place chilled coffee and 10 espresso cubes in blender jar. Place cover on jar. Turn blender on and blend on Liquefy until thick, about 20 to 30 seconds. Turn blender off. Add remaining ice cubes. Turn blender on and blend until thick, about 20 sec- onds. Turn blender off. Serve immediately in well-chilled parfait cups. Top with a dollop of whipped cream.

Nutritional information per serving:

Calories 68 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g

• chol. 0mg • sod. 1mg • calc. 3mg • fiber 0mg

Fresh Lemon Granita

Makes eight ½-cup servings

2cups granulated sugar

2cups water

1½ cups fresh lemon juice (juice of about 6 lemons)

1tablespoon grated lemon zest*

Combine sugar and water in a medium saucepan, and bring to

aboil over medium-high heat. Reduce heat to low, and sim- mer until sugar dissolves, about 3-4 minutes. Cool completely.** When cool, add lemon juice and zest; stir to combine. Pour into ice cube trays, and freeze until solid, about 8 hours. Place 10 frozen cubes in blender jar. Place cover on blender jar. Turn blender on and press Ice Crush button 10 times or until ice is the consistency of snow. Continue crushing 10 cubes at a time until all are crushed. Turn 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 refrigera- tor 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 • calc. 6mg • fiber 0mg

Lemon Ricotta Cheesecake

with Raspberry Sauce

Makes eight servings (one 9-inch cheesecake)

3 whole graham crackers

1tablespoon cold unsalted butter, cut into 8 pieces

1tablespoon granulated sugar

4strips lemon zest, cut in half

½ cup liquid egg substitute

6tablespoons fresh lemon juice

30ounces part-skim ricotta cheese

½ cup granulated 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 jar. Turn blender on and blend on Mix until crushed, about 10 to 15 seconds. Add butter and 1 tablespoon sugar; blend on Mix until combined, about 10 to 15 seconds. Turn blender off. Press mixture into bottom of pan, and bake 10 minutes.

Add lemon zest and 1 teaspoon sugar to clean, dry blender jar. Place cover on blender jar. Turn blender on and blend on Liquefy for 15 to 20 seconds. Add egg substitute and remaining ingre- dients in the order listed; blend on Mix for 60 to 75 seconds. (It may look as if the ingredients are not mixing; however, the blend- er is working. After about 30 seconds, the mixture will start to circulate in the blender jar.) Turn blender off. Pour into pre-baked 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 14).

Nutritional information per serving (cheesecake only):

Calories 251 (39% from fat) • carb. 24g • pro. 14g • fat 11g • sat. fat 6g

• chol. 37mg • sod. 211mg • calc. 299mg • fiber 0mg

Baked Almond Custard

Makes six servings

3 large eggs

1½ cups reduced fat milk

1cup evaporated fat-free milk

½ cup granulated sugar

SPB-7 Series specifications

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