Lemon Ricotta Cheesecake With Raspberry Sauce

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 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 inch cheesecake)

3 whole graham crackers

1tablespoon cold unsalted butter, in 8 pieces

1 tablespoon sugar

4strips lemon zest, cut in half 1/2 cup liquid egg substitute

6tablespoons lemon juice

30ounces 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 mix until crushed, about 10-15 seconds. Add butter and 1 tablespoon sugar; blend on mix until combined, about 10-15 sec- onds. 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 15-20 seconds. Add egg sub- stitute and remaining ingredients in the order listed; blend on mix for 60-75 sec- onds. (It may look as if the ingredients are not mixing; however, the blender is work- ing. 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 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

BAKED ALMOND CUSTARD

Makes six servings

3 large eggs

1-1/2 cups reduced fat milk

1cup evaporated fat-free milk 1/2 cup sugar

1teaspoon almond extract

6teaspoons finely chopped or slivered almonds

Preheat oven to 325°F. Add first five ingre- dients to blender jar (not almonds). Place cover on blender jar. Turn blender on and blend on mix 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 inch baking dish, and add hot water to reach 1 inch 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

SPB-7 specifications

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