Desserts & Sweet Sauces

1⁄8

2⁄3

1tablespoon fresh cilantro, roughly chopped

½teaspoon kosher salt

Place garlic, shallot, ginger, and chile in the blender jar. Select Chop, then pulse 3–4 times to roughly chop. Add remaining ingredients. Select Liquefy and blend for 20–30 seconds until smooth and thick.

**Note: If you use the marinade as a sauce after it has been used on raw seafood or chicken, bring it to a boil for 5 minutes in a saucepan first.

Nutritional information per serving (¼ cup):

Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g

• sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g

Cholesterol-Free Mayonnaise

The safest mayonnaise made at home is made with an egg substitute or liquid pasteurized egg product. Made with an egg substitute, it has the added advantage of being cholesterol-free.

Makes about ¾ cup

½cup liquid egg substitute

or pasteurized liquid egg product

2tablespoons wine vinegar

1tablespoon extra virgin olive oil (mild in flavor)

1teaspoon dry mustard

teaspoon ground white pepper teaspoon kosher salt

cup flavorless vegetable oil

Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt in the blender jar. Cover blender jar. Select Purée and blend for about 5 seconds. With blender running, remove the measured pour lid, and add the vegetable oil in a slow steady stream, taking about 30–40 seconds to add the oil, holding the measured pour lid loosely over the opening to prevent spatter. The mayonnaise will thicken and emulsify as the oil is added, about 30–40 seconds. Turn blender off. Mayonnaise may be used immediately or placed in an airtight, covered container and refrigerated. Mayonnaise will thicken further when refrigerated.

Nutritional information per tablespoon:

Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g

• sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g

Cookie Crust Pumpkin Pie

This traditional holiday favorite is made with a cookie crumb crust

for a crunchy change.

Makes 12 servings

Crust:

2⁄3 cup pecan halves

45vanilla wafers (may use reduced-fat wafers)

1⁄3 cup unsalted butter, melted

Pumpkin Filling:

2large eggs

½cup brown sugar

1can (12-ounce) evaporated fat free milk

1can (15–16 ounces, 1½ cups) solid pack pumpkin (not pie filling)

1tablespoon cornstarch

¼cup molasses

1tablespoon vanilla extract

1teaspoon cinnamon

1teaspoon ginger

¼teaspoon freshly grated nutmeg Preheat the oven to 375°F.

Place the pecans in the blender jar; cover. Select Chop and pulse 8–10 times to chop finely. Remove and transfer to a 10-inch deep-dish pie plate. Place 15 cookies in the blender jar; cover. Select Liquefy and pulse 5 times to chop the cookies, then blend for 10 seconds to pulverize; add the cookie crumbs to the nuts in the pie plate and repeat with the remaining cookies. Stir the nuts and cookies with a fork to blend; add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the preheated 375°F oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven temperature to 350°F.

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Select Chop and blend until smooth, about 10–15 seconds. Pour the pumpkin mixture into the prepared cookie crust. Bake in the preheated 350°F oven for 55–60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie