Cuisinart DLC-5 manual Very Berry Sauce, Very Berry Cheesecake

press and seal. Use fingers or fork to crimp decoratively. Reserve.

Insert the metal blade. Pulse to break up the brown sugar, 4 – 5 times. Add 1/2 cup flour, oatmeal and sugar to work; pulse 5 times. Add cold butter pieces and nuts, pulse 15 one-sec- ond pulses. Transfer to a small bowl and work the mixture with fingers until it is large crumbs. Reserve.

Insert the slicing disc. Add the lemon juice to the work bowl. Place the apple quarters in the feed tube. Use medium pressure to slice.

Transfer to a large bowl and toss the apples in the juice to coat. Add sugar, 1/4 cup flour, spices, and raisins or cranberries optional. Toss apples gently but thoroughly to combine.

Fill the prepared crust evenly with apple mixture, pressing apple mixture lightly to remove air pockets. Top evenly with streusel topping. Place pie on rack in preheated oven (may place foil or baking sheet on rack under- neath to catch drips). Bake in preheated 400°F oven until browned and bubbly, about 55 to 60 minutes. If crust or topping appears to brown too quickly, cover loosely with a sheet of foil. Let cool for at least 1 hour on a rack before serving.

VERY BERRY CHEESECAKE

Cooking spray

222-1/2-inch graham cracker squares, broken into quarters

3/4 cup granulated sugar, divided

?teaspoon cinnamon

5tablespoons unsalted butter, cut into 1/2-inch pieces

2tablespoons unflavored gelatin 1/2 cup water

2cups fat free ricotta cheese

1pound lowfat cream cheese

1tablespoon vanilla extract 1/2 cup Very Berry Sauce Fresh berries for garnish.

Preheat oven to 350° F. Lightly coat a 9-inch springform pan with cooking spray and

set aside.

Insert the metal blade. Place the graham crackers in the work bowl and pulse 10 times to crush. Add 1/4 cup of the granulated sugar, cinnamon and unsalted butter. Process for 30 seconds; scrape the work bowl. Process until the mixture is uniformly fine crumbs. Press the

crumbs into the bottom of the prepared spring- form pan. Bake in the preheated oven until set and golden, 10 minutes. Remove and cool completely on a rack.

In small saucepan sprinkle gelatin over water; let stand 5 minutes to soften. Cook over low heat until dissolved, stirring often. Set aside. Wipe out the work bowl with a paper towel. Place the gelatin mixture in the work bowl with the ricotta cheese, cream cheese, remaining 1/2 cup granulated sugar, and vanilla. Process for 30 seconds; scrape work bowl. Process for another 30 to 40 seconds, until completely smooth and creamy. Add berry purée and process until totally blended. Pour into prepared crust. Cover and refrigerate at least 6 hours to allow to set completely before serving. Serve with additional fresh berries

as garnish.

VERY BERRY SAUCE

Stir in fresh strawberries, raspberries and blue- berries, just before serving, to use as a topping for pancakes, waffles, cheesecake, your favorite ice cream or frozen yogurt.

Makes 3 cups

6ounces fresh or frozen blueberries (not in syrup, thawed

6ounces fresh or frozen raspberries (not in syrup, thawed)

6ounces fresh or frozen strawberries (not in syrup, thawed)

3/4 cup good quality berry preserves

Superfine or Turbinado Sugar to taste

Insert the metal blade. Process the strawberries and raspberries until smooth, 30 seconds.

Add the preserves and process until smooth, 20 seconds. Taste and add sugar if needed. Strain through a chinois or fine mesh sieve, pressing on the solids. Discard the seeds. Refrigerate until ready to use.

26