White Chocolate Raspberry Bread Pudding

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Set on Speed 6 and blend until smooth, about 10 to 15 seconds. Pour the pumpkin mixture into the prepared cookie crust. Bake in the preheated 350° F oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will continue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cooled.

Nutritional information per serving:

Calories 252 (41% from fat) • carb. 33g • pro. 5g fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg calc. 129mg • fiber 2g

WHITE CHOCOLATE

RASPBERRY BREAD PUDDING

Makes 8 to 12 servings

Bread pudding can be mixed and assembled ahead of time and baked while dinner is being served for an oven- fresh warm dessert. Top with sweetened whipped cream.

1tablespoon unsalted butter

6cups firm bread cubes *

4ounces chopped white chocolate

1cup raspberries (fresh or frozen, no need to thaw)

6large eggs

1can (12 ounces) fat-free evaporated milk

2/3 cup sugar

1tablespoon vanilla extract 1/2 cup heavy cream

Butter a 2-quart shallow baking dish (9 x 9 square or equivalent) with unsalted butter and place in a larger shallow baking pan.

Layer half the bread cubes in the dish, top evenly with the chopped white chocolate and raspberries, then with the remaining bread cubes.

Place the eggs, evaporated milk, sugar, and vanilla extract in the blender jar. Set on Speed 10 and blend for 10 seconds. Pour the mixture slowly over the bread cubes. Let the mixture stand for 30 minutes, or cover and refrigerate up to 12 hours (if refrigerated, let come to room temperature for 30 minutes before proceeding). Ten minutes before baking, preheat oven to 325° F. Place the baking pans in the oven and carefully pour hot water into the larger, outer pan until the water reaches 1-inch up the sides of the inner dish. Bake for 60 to 70 minutes; bread pudding will be puffed and custard will be set. Remove from oven and allow the bread pudding to rest for 20 to 30 minutes on a rack before serving. Serve with sweetened whipped cream.

*Bread pudding is best made from day old or slightly stale bread. Challah bread is an excellent choice.

Nutritional information per serving:

Calories 243 (41% from fat) • carb. 28g • pro. 7g fat 11g • sat. fat 6g • chol. 126mg • sod. 148mg calc. 143mg • fiber 1g

QUICK BERRY SAUCE

Makes about 2 cups/8 servings

12ounces fresh or frozen, thawed strawberries or raspberries

1/2 cup red berry preserves

1tablespoon sugar

2tablespoons fresh lemon juice

Place all ingredients in blender jar; cover blender jar. Set on Speed 12. Blend until smooth and completely puréed, 20 to 30

seconds. Strain mixture through a fine sieve to remove seeds; discard seeds. Store in an airtight container in refrigerator. Serve with desserts, pancakes or waffles.

Nutritional information per serving

Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g

sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg

fiber 2g

CHOCOLATE SAUCE

Makes 1-1/4 cups / 20 tablespoons

4ounces good quality bittersweet or semi-sweet chocolate, broken into 1/2 -inch pieces

4ounces good quality milk chocolate, broken into 1/2-inch pieces

2 tablespoons sugar

1/2 cup fat-free milk, heated until just bubbling around the edges

1-1/2 teaspoons vanilla

Place the chocolates in the blender jar; cover blender jar. Set on Speed 12. Pulse to chop, 10 to 15 times. Add the sugar, process to chop, 20 seconds. With the blender running, remove the Measured Pour Lid. Pour the hot milk slowly and carefully though the pour spout and blend, until the chocolate is melted and smooth, 1 minute. Add the vanilla; blend to combine, 10 sec- onds. Serve warm or let cool, place in an airtight container and refrigerate. Reheat before serving.

Nutritional information per tablespoon:

Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g

Chocolate Mint Sauce: Make the chocolate sauce as per instructions. Omit the vanilla and add 2 teaspoons peppermint extract.

CB-18 specifications

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