CRISP NUT DESSERT TOPPING
1⁄3 cup (75 ml) packed brown sugar
1⁄4 cup (50 ml) all- purpose flour
1teaspoon (5 ml) cinnamon
1⁄4 teaspoon (1 ml) nutmeg
3tablespoons (45 ml) butter or margarine, cut up
1⁄3 cup (75 ml) old- fashioned rolled oats
1cup (250 ml) walnut or pecan pieces
Place sugar, flour, cinnamon, and nutmeg in chopper; process 3 to 4 seconds to mix. Add butter; pulse 1 or 2 times for 4 seconds each to blend. Add oats and nuts; pulse 3 to 4 times for 4 seconds each to mix. Spread mixture on baking sheet. Bake at 375°F (190°C) for 15 to 20 minutes, or until golden brown, stirring occasionally.
Cool completely; break apart. Sprinkle over ice cream, fruit, or prepared pie filling. Store in cool dry place in tightly covered container.
Yield: About 2 cups (500 ml). 8 servings (1⁄4 cup [50 ml] per serving).
Per serving: 198 cal, 3 g pro, 16 g carb, 14 g fat, 12 mg chol, 5 mg sod.
DECADENT TRUFFLE SCOOPS
1cup (250 ml) semi- sweet chocolate chips
1cup (250 ml) whipping cream
2tablespoons (25 ml) coffee liqueur or raspberry juice concentrate
1cup (250 ml) fresh raspberries
Whipped topping, if desired
Place chocolate in chopper; pulse 5 to 6 times for 5 seconds each to chop. In small saucepan, heat cream until hot but not boiling. Through either opening in lid and with chopper running, slowly add cream. Process 20 to 30 seconds until smooth. Through either opening and with chopper running, add liqueur; process until smooth.
Chill several hours until set. Scoop 2 small scoops into individual dessert dishes. Top with raspberries and whipped topping, if desired.
Yield: 16 servings.
Per serving: About 111 cal, 1 g pro, 10 g carb, 8 g fat, 20 mg chol, 6 mg sod.
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