![CHOLESTEROL-FREE](/images/new-backgrounds/179027/17902733x1.webp)
1inch piece fresh ginger, peeled and roughly chopped
1small serrano chile pepper, quartered, seeds and stem removed
2ripe, medium mangoes
1⁄3 cup + 1 tablespoon mirin
1tablespoon seasoned rice vinegar
1tablespoon lime juice
1teaspoon lime zest
1tablespoon fresh cilantro, roughly chopped
1⁄2 teaspoon kosher salt
Place garlic, shallot, ginger, and chile in the blender jar. Select Chop, then pulse
**Note: If you use the marinade as a sauce after it has been used on raw seafood or chicken, bring it to a boil for 5 minutes in a saucepan first.
Nutritional information per serving (1⁄4 cup):
Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g
CHOLESTEROL-FREE
MAYONNAISE
The safest mayonnaise made at home is made with an egg substitute or liquid pasteurized egg product. Made with an egg substitute, it has the added advantage of being
Makes about 3⁄4 cup
1⁄2 cup liquid egg substitute
or pasteurized liquid egg product
2 tablespoons wine vinegar
1tablespoon extra virgin olive oil (mild in flavor)
1 teaspoon dry mustard
1⁄8 teaspoon ground white pepper
1⁄8 teaspoon kosher salt
2⁄3 cup flavorless vegetable oil
Place egg substitute, vinegar, olive oil, dry mustard, pepper and salt in the blender jar. Cover blender jar. Select Purée and blend for about 5 seconds. With blender running, remove the measured pour lid, and add the vegetable oil in a slow steady stream, taking about
Nutritional information per tablespoon:
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g
DESSERTS & SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
This traditional holiday favorite is made with a cookie crumb crust for a crunchy change.
Makes 12 servings
Crust:
2⁄3 cup pecan halves
45vanilla wafers (may use
1⁄3 cup unsalted butter, melted
Pumpkin Filling:
2 large eggs
1⁄2 cup brown sugar
1can
1can
solid pack pumpkin (not pie filling)
1 tablespoon cornstarch
1⁄4 cup molasses
1tablespoon vanilla extract
1teaspoon cinnamon
1teaspoon ginger
1⁄4 teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover. Select Chop and pulse
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
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