Cuisinart SPB-6C Asian Mango Marinade, CHOLESTEROL-FREE Mayonnaise, Cookie Crust Pumpkin PIE

flavours. Try using fresh lemon juice and a little honey for a honey-mustard vinaigrette. Add fresh herbs, sun-dried tomatoes, or pesto for other flavor changes.

Nutritional information per tablespoon:

Calories 109 (97% from fat) • carb. 1g • pro. 0g • fat 12g • sat. fat 2g • chol. 0mg • sod. 86mg • calc. 1mg • fiber 0g

ASIAN MANGO MARINADE

This marinade complements both seafood and chicken. It also can double as a sauce**.

Makes 2½ cups (625 ml)

1small clove garlic

1small shallot, about 3⁄4 ounce (20 g), quartered

1inch (2.5 cm) piece fresh ginger, peeled and roughly chopped

1small serrano chile pepper, quartered, seeds and stem removed

2ripe, medium mangoes

1⁄3 cup (75 ml) + 1 tablespoon (15 ml) mirin

1tablespoon (15 ml) seasoned rice vinegar

1tablespoon (15 ml) lime juice

1teaspoon (5 ml) lime zest

1tablespoon (15 ml) fresh cilantro, roughly chopped

½teaspoon (2 ml) 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 (1⁄4 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 3⁄4 cup (175 ml)

½cup (125 ml) liquid egg substitute or pasteurized liquid egg product

2tablespoons (30 ml) wine vinegar

1tablespoon (15 ml) extra virgin olive oil (mild in flavor)

1teaspoon (5 ml) dry mustard

1⁄8 teaspoon (0.5 ml) ground white pepper

1⁄8 teaspoon (0.5 ml) kosher salt

2⁄3 cup (150 ml) flavourless 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

DESSERTS & SWEET SAUCES

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 (150 ml) pecan halves

45vanilla wafers (may use reduced-fat wafers)

1⁄3 cup (75 ml) unsalted butter, melted

Pumpkin Filling:

2large eggs

½cup (125 ml) brown sugar

1can (12-ounce [360 g]) evaporated fat-free milk

1can (15–16 ounces, 1½ cups [375 ml]) solid pack pumpkin (not pie filling)

1tablespoon (15 ml) cornstarch

¼cup (50 ml) molasses

1tablespoon (15 ml) vanilla extract

1teaspoon (5 ml) cinnamon

1teaspoon (5 ml) ginger

¼teaspoon (1 ml) freshly grated nutmeg Preheat the oven to 375°F (190°C).

Place the pecans in the blender jar; cover. Select Chop and pulse 8–10 times to chop

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