KitchenAid KHB100, KHB200, KHB300 manual Individual Pistachio Tarts, Pecan Streusel Topping

Individual Pistachio Tarts

1cup whipping cream 1⁄3 cup powdered sugar

3ounces cream cheese, cut into

1⁄2-inch cubes, softened

1⁄2 cup chopped pistachios, divided

1⁄4 teaspoon almond extract

1⁄4 teaspoon vanilla

1package (6 crusts) single-serve graham cracker pie crusts

In blending beaker, place cream and powdered sugar. Insert whisk into whisk adapter and adapter into motor body. Whisk at Speed 1 about 5 seconds to mix. Increase to Speed 9; whisk about

25 seconds, or until soft peaks form. Add cream cheese; whisk at Speed 6 for 20 to 25 seconds, or until smooth. Add 1⁄3 cup pistachios, almond extract, and vanilla. Whisk at Speed 3 for 5 to 8 seconds, or until mixed. Pipe or spoon filling into crusts, dividing evenly. Garnish with remaining (approximately 21⁄2 tablespoons) pistachios. Refrigerate 1 to 2 hours to blend flavors.

Yield: 6 servings (1 tart per serving).

Per Serving: About 390 cal, 5 g pro, 26 g carb,

31 g total fat, 14 g sat fat, 70 mg chol, 180 mg sod.

Pecan Streusel Topping

1⁄3 cup packed brown sugar

1⁄4 cup all-purpose flour

1⁄8 teaspoon cinnamon or nutmeg

1⁄8 teaspoon salt

3tablespoons cold butter or margarine, cut into chunks

1⁄2 cup pecan halves and pieces

In chopper attachment bowl with blade, place brown sugar, flour, cinnamon, and salt. Insert chopper adapter into motor body and lock adapter onto bowl. Chop at Speed 5 about 5 seconds, or until mixed. Add butter; pulse 5 to 6 times at Speed 5, about 4 seconds each time, or until blended and crumbly. Add pecans. Pulse 2 to 3 times at Speed 4, about 4 seconds each time, or until chopped and blended. Sprinkle on fruit pie filling, squash or sweet potato casserole, or coffee cake before baking.

Yield: 12 servings (topping for 8-inch or 9-inch square or round baking pan).

Per Serving: About 90 cal, 1 g pro, 9 g carb,

6 g total fat, 2 g sat fat, 10 mg chol, 25 mg sod.

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