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)
2/3 cup sugar
1tablespoon vanilla extract 1/2 cup heavy cream
Butter a
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
*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
4ounces good quality bittersweet or
4ounces good quality milk chocolate, broken into
2 tablespoons sugar
1/2 cup
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.
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