Cuisinart CBT500L, IB-7530 Cookie Crust Pumpkin PIE, Classic Cherry Clafoutis, Quick Berry Sauce

DESSERTS/SWEET SAUCES

COOKIE CRUST PUMPKIN PIE

The traditional holiday favorite is made with a cookie crumb crust

for a crunchy change.

Makes 12 servings

Crust:

²⁄³	cup pecan halves
45	vanilla wafers (may use reduced fat)
¹⁄³	cup unsalted butter, melted

Pumpkin Filling:

2large eggs

½cup brown sugar

1can (12 ounces) evaporated fat free milk

1can (15-16 ounces, 1½ cups) solid pack pumpkin (not pie filling)

1tablespoon cornstarch

¼cup molasses

1tablespoon vanilla extract

1teaspoon cinnamon

1teaspoon ginger

¼teaspoon freshly grated nutmeg

Preheat the oven to 375°F.

Place the pecans in the blender jar; cover the blender jar. Set on Low and pulse 8 to 10 times to chop finely. Remove and transfer to a 10" deep-dish pie plate. Place 15 cookies in the blender jar; cover the blender jar. Set on High and pulse 5 times to chop the cookies, then blend for 10 seconds to pulverize; add the cookie crumbs to the nuts in the pie plate and repeat with the remaining cookies. Stir the nuts and cookies with a fork to blend; add the melted butter and stir to combine. Press the cookie/nut mixture evenly onto the sides and bottom of the pie plate. Bake in the preheated 375°F oven for 5 minutes. Remove and let cool on a rack while continu- ing. Lower the oven temperature to 350°F.

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Set on Low 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 con- tinue to set as the pie cools. Place the pie on a rack and cool completely before serving. Refrigerate after completely cool.

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

CLASSIC CHERRY CLAFOUTIS

This traditional country French dessert can be made with cherries, plums, peaches, pears or any other berry. We have added finely ground almonds or hazelnuts for that certain “je ne sais quoi.”

Makes 8 servings

2teaspoons unsalted butter, melted

¼cup + 4 teaspoons granulated sugar, divided

1ounce almonds or hazelnuts (toasted gives best flavor) ¾ cup evaporated fat free milk (not reconstituted)

¼ cup heavy cream 3 large eggs

1tablespoon vanilla extract

1tablespoon brandy or amaretto

¹⁄8 teaspoon salt

½cup all-purpose flour

¼teaspoon ground cinnamon

12 ounces pitted cherries (thawed if using frozen)

Preheat oven to 325°F. Brush a six-cup oval baker or gratin dish with the melted butter. Dust with 2 teaspoons of the granulated sugar. Place ¼ cup of the sugar and the nuts in blender jar; cover blender jar. Set on Low and pulse 10 to 15 times to chop the nuts. Add the evaporated milk, cream, eggs, vanilla, brandy, salt, flour, and cinnamon. Blend for 10 seconds. Mixture will be smooth and creamy – do not overblend.

Arrange the cherries in the bottom of the prepared baking dish. Carefully pour the batter over the cherries. Place in the preheated oven and bake for 35 minutes. After 35 minutes, sprinkle evenly with the remaining 2 tea- spoons of sugar. Continue to bake for an additional 15 to 20 minutes, until the clafoutis is puffed and golden brown. Remove from the oven and cool for 10 minutes before serving. Serve with sweetened whipped cream.

Nutritional information per serving:

Calories 211 (40% from fat) • carb. 23g • pro. 8g • fat 10g

• sat. fat 3g • chol. 92mg • sod. 113mg • calc. 158mg • fiber 1g

QUICK BERRY SAUCE

Serve with ice cream or cheesecake.

Makes about 2 cups

12ounces fresh or frozen, thawed strawberries or raspberries ½ cup red berry preserves

1 tablespoon sugar

1 tablespoon fresh lemon juice

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