25
Individual Pistachio Tarts
1 cup whipping cream
1⁄3cup powdered sugar
3 ounces cream
cheese, cut into
1⁄2-inch cubes,
softened
1⁄2cup chopped
pistachios, divided
1⁄4teaspoon almond
extract
1⁄4teaspoon 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 1⁄3cup 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 21⁄2tablespoons) 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
1⁄3cup packed brown
sugar
1⁄4cup all-purpose flour
1⁄8teaspoon cinnamon
or nutmeg
1⁄8teaspoon salt
3 tablespoons cold
butter or margarine,
cut into chunks
1⁄2cup 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.