Cuisinart SPB-6C manual Quick Berry Sauce

finely. Remove and transfer to a 10-inch deep-dish pie plate. Place 15 cookies in the blender jar; cover. Select Liquefy 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 (190°C) oven for 5 minutes. Remove and let cool on a rack while continuing. Lower the oven tem- perature to 350°F (177°C).

Place the eggs and remaining ingredients in the blender jar in the order listed; cover the blender jar. Select Chop and blend until smooth, about 10–15 seconds. Pour the pumpkin mixture into the prepared cookie crust. Bake in the preheated 350°F (177°C) oven for 55–60 minutes. Centre of the pie may appear slightly jiggly – it will continue 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

QUICK BERRY SAUCE

Makes 2 cups (500 ml)

12ounces (340 g) fresh or frozen, thawed strawberries or raspberries

1cup (250 ml) red berry preserves

1tablespoon (15 ml) sugar

1tablespoon (15 ml) fresh lemon juice

Place all ingredients in blender jar; cover blender jar. Select Purée. Blend until smooth and completely puréed, 20 – 30 seconds. Strain mixture through a fine sieve to remove seeds; discard seeds. Store in an airtight container in refrigerator. Serve with desserts, pancakes or waffles.

Nutritional information per serving (based on 8 servings):

Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g • sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg • fiber 2g

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