18
1 tablespoon fre sh cilantro,
roughly choppe d
½ teaspoon kosher s alt
Place garli c, shallot , ginger, an d chile i n the blen der jar. Se lect Chop ,
then pulse 3–4 tim es to roug hly chop. Add remai ning ingre dients.
Select Liq uefy and blend for 20–30 s econds u ntil smoot h and thic k.
**Note: I f you use the marin ade as a s auce afte r it has been use d on
raw seafood or chicke n, bring i t to a boi l for 5 mi nutes in a saucepan
first.
Nutritional informa tion per ser ving (¼ cup):
Calories 46 ( 2% fro m fat) • carb. 10g • pro. 0g • fat 0g
• sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fib er 1g

Cholesterol-Free Mayonnaise

The safest mayonnaise made at h ome is ma de with an egg subs titute
or liquid p asteurized egg prod uct. Made with an e gg substi tute, it ha s
the added a dvantage o f being c holesterol -free.
Makes about ¾ cup
½ cup liquid egg s ubstitute
or pasteurized l iquid egg prod uct
2 tablespoons wine vinegar
1 tablespoon ext ra virgin oliv e oil (mild in flavor)
1 teaspoon dry mu stard
1⁄8 teaspoon ground white pepper
1⁄8 te aspoon kosher s alt
2⁄3 cup flavorless vege table oil
Place egg s ubstitute, vinegar, ol ive oil, dr y mustar d, pepper and salt in
the blender jar. Cover blender j ar. Select Purée and blend for about 5
seconds. Wi th blende r running , remove th e measure d pour li d, and add
the vegetab le oil in a slow ste ady stream , taking about 30 –40 sec onds
to add the o il, holdin g the mea sured pou r lid loos ely over t he openin g
to prevent s patter. The mayonnaise will thic ken and em ulsify a s the oil
is added, a bout 30– 40 seco nds. Turn bl ender of f. Mayonnais e may be
used immed iately or placed in an airti ght, covere d contain er and
refrigerate d. Mayonn aise will thicken fu rther wh en refrige rated.
Nutritional informa tion per table spoon:
Calories 126 (95% fro m fat) • carb. 0 g • pro. 1g • fat 13g
• sat. fat 1g • chol. 0mg • sod. 32mg • cal c. 6mg • fiber 0g

DESSERTS & SWEET SAUCES

Cookie Crust Pump kin Pie

This tradit ional holi day favorit e is made with a co okie crum b crust
for a crunc hy change.
Makes 12 ser vings
Crust:
2⁄3 cup pecan halves
45 van illa wafers ( may use
reduced-fat wafe rs)
1⁄3 cup unsalted but ter, melted
Pumpkin Filling :
2 large eggs
½ cup brown sugar
1 can (12-ounce) evap orated fat fre e milk
1 can (15–16 ounces , 1½ cups) solid pack pumpkin
(not pie fillin g)
1 tablespoon corn starch
¼ cup molasses
1 tablespoon vani lla extract
1 teaspoon cinnam on
1 teaspoon ginger
¼ teaspoon freshl y grated nutm eg
Preheat the oven to 375°F.
Place the pe cans in t he blende r jar; co ver. Select Chop and pulse 8–10
times to cho p finely. R emove and transfer to a 10-inc h deep-d ish pie
plate. Plac e 15 cookie s in the b lender j ar; cover. Se lect Liqu efy and
pulse 5 tim es to chop the cook ies, then blend for 10 seconds to
pulverize; a dd the co okie crum bs to the n uts in th e pie plat e and rep eat
with the re maining co okies. St ir the nut s and coo kies with a fork to
blend; add the melte d butter and stir t o combine. Press th e cookie/ nut
mixture even ly onto th e sides a nd bottom of the pie plate. Ba ke in the
preheated 375° F oven for 5 minutes. Remove an d let cool on a rac k
while contin uing. Lowe r the oven temperatur e to 350°F.
Place the e ggs and re maining i ngredient s in the b lender ja r in the order
listed; cove r the ble nder jar. S elect Cho p and ble nd until s mooth, abo ut
10–15 seconds. Pour the pumpkin mi xture into the prep ared cook ie
crust. Bake in the pr eheated 35 0°F oven f or 55–6 0 minutes . Center o f
the pie may appear sl ightly jig gly – it will conti nue to set as the pi e