![1/3 cup (75 mL) pineapple juice](/images/new-backgrounds/58487/5848731x1.webp)
TROPICAL CREAM PIE
1 can (20 ounces or 580 g) pineapple chunks in natural juice, drained; reserve juice
1/3 cup (75 mL) pineapple juice
1 package (3 ounces or 84 g) cream cheese, softened 2 tablespoons (30 mL) sugar
1 cup (250 mL) coconut
1/2 teaspoon (2 mL) almond extract
1 container (8 ounces or 227 g) frozen nondairy whipped topping, thawed 1
toasted coconut
Put pineapple juice, cream cheese, sugar, coconut and extract into blender container. Cover and process at PULSE until well mixed. Add pineapple chunks. Cover and process 2 times at PULSE or until pineapple is crushed. Fold into whipped topping. Spoon into prepared crust. Freeze until firm, about
Garnish with toasted coconut if desired. Return leftovers to freezer.
YIELD: ONE
CHERRY CREAM CHEESE PIE
2 eggs
1 package (8 ounces or 227 g) cream cheese, cut in cubes and softened 1/4 cup (50 mL) sugar
1
1 can (21 ounces or 595 g) cherry pie filling
Preheat oven to 325°F (160°C). Put eggs, cream cheese and sugar into blender container. Cover and process at ON until smooth. Pour into prepared crust. Bake for 20 minutes. Remove from oven and spread cherry pie filling over top of pie. Garnish with whipped cream.
PUMPKIN PIE
1/2 cup (125 mL) milk
1/2 cup (125 mL) light cream 2 eggs
1 teaspoon (5 mL) cinnamon 1/2 teaspoon (2 mL) salt
1/2 teaspoon (2 mL) ground ginger 1/4 teaspoon (1 mL) ground cloves 1/4 teaspoon (1 mL) allspice
1 teaspoon (5 mL) vanilla extract
1
Preheat oven to 425°F (220°C). Put all ingredients into blender container. Cover and process at ON until thoroughly blended. Pour into pastry shell and bake at 425°F (220°C) for 20 minutes, then reduce heat to 350°F (180°C) and bake
YIELD: ONE
ESPRESSO MOUSSE
1/4 cup (50 mL) cold water
2 envelopes unflavored gelatin
1/2 cup (125 mL) brewed espresso 1/2 cup (125 mL) boiling water
1 cup (250 mL)
1 tablespoon (15 mL) sugar
1/2 teaspoon (2 mL) vanilla extract 1 cup (250 mL) heavy cream
2 egg yolks
Put cold water and gelatin into blender container and let set 2 minutes; then add hot espresso and boiling water. Cover, vent feeder cap and process at PULSE until gelatin is dissolved. Turn unit to ON. With motor running, remove feeder cap, add chocolate morsels, sugar and vanilla. Continue processing until mixture is smooth. Add cream, egg yolks and ice, replace cap and continue processing until mixture begins to thicken. Pour at once into serving dishes. Let set
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