Cuisinart CBT-500FPC Apple Crisp Mini Chip Cheesecakes, ⁄3 cup 75 ml dried cranberries or raisins

APPLE CRISP MINI CHIP CHEESECAKES

Makes 6 servings

cooking spray

1⁄3 cup (75 ml) all-purpose flour

1⁄3 cup (75 ml) light brown sugar, packed

7 tablespoons (105 ml) granulated sugar, divided

1⁄3 cup (75 ml) unsalted butter, cut in 1/2-inch (1.25 cm) pieces 1⁄2 cup (125 ml) regular oatmeal (not quick or instant)

1⁄3 cup (75 ml) pecan or walnut pieces 1⁄2 teaspoon (2 ml) ground cinnamon

3large apples [about 11⁄2 pounds (750 g)] – Braeburn, Fuji, Golden Delicious or Granny Smith, Fuji, peeled, cored and quartered

1⁄3 cup (75 ml) dried cranberries or raisins

Arrange rack in lower third of oven. Preheat oven to 350°F (180°C). Lightly coat a 11⁄4-quart (1.2 L) baking dish with cooking spray; reserve.

Place the flour, brown sugar, and 4 tablespoons (60 ml) of the granulat- ed sugar in the work bowl fitted with the chopping blade. Press On. Process on High for 10 seconds to combine. Press Pulse, add butter and Pulse on High until mixture resembles a coarse meal. Add oat- meal, nuts and cinnamon; pulse on High until the mixture resembles large crumbs, about 10 times. Turn Off. Remove and reserve.

Remove the metal blade and insert the slicing disc. Turn On. Place apple quarters in feed tube. Press High to slice, using medium pressure. Transfer to a bowl and toss with remaining 3 tablespoons (45 ml) granulated sugar and dried cranberries or raisins. Arrange with cream or softly whipped cream.

Nutritional information per serving:

Calories 359 (35% from fat) • carb. 58g • pro. 2g • fat 15g

• sat. fat 7g • chol. 27mg • sod. 7mg • calc. 26mg • fiber 5g

Makes two 4-inch (10 cm) cheese cakes

cooking spray

2ounces (60 g) crispy oatmeal cookies or graham crackers, broken into 1⁄2-inch (1.25 cm) pieces

1⁄2 tablespoon (7 ml) unsalted butter, cut in 4 pieces

8 ounces (226 g) lowfat cream cheese, cut in 16 pieces

1⁄4 cup (50 ml) sugar

1large egg

2teaspoons (10 ml) vanilla extract

3tablespoons (45 ml) semisweet mini chocolate morsels

Preheat the oven to 350º F (175°C). Lightly coat two 4-inch (10cm ) 11⁄4 cup (300 ml) springform pans with cooking spray.

Place the cookie pieces in the work bowl; press Pulse. Pulse on High 5 times to break up. Add the butter and process 15-20 seconds on High until buttered crumbs are formed. Press into the bottoms of the two prepared pans. Bake in the preheated oven for 10 minutes. Place in the freezer for 5-10 minutes to cool completely. When cool, wrap each pan in a sheet of aluminum foil so that it comes at least 1 inch (2.5 cm) up the sides.

Do not wash the work bowl. Place the cream cheese and sugar in the work bowl. Press On button and process on High for 10 seconds to combine. Scrape the bottom and sides of the bowl; process

15 seconds longer until smooth and creamy. Add the egg and vanilla, process on High until smooth, 20 seconds; scrape the bowl and process for another 5 seconds. Add mini morsels to work bowl.

Turn to Pulse and pulse 2-3 times. Divide the batter evenly between the two prepared pans. Place in a larger pan and add hot water to the depth of 1⁄2 inch (1.25 cm). Bake in the preheated oven for 25 minutes. Remove from the oven, remove foil, and place on a rack to cool completely. Cover and refrigerate at least 4 hours before serving. May be double-wrapped and frozen for up to 1 month. Serve plain, topped with fresh berries, or with Quick Berry Sauce.

Variation: To make Chocolate Chip Cheesecakes, add 2-3 tablespoons (30-45 ml) chocolate morsels to the batter when adding the cream cheese.

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