Cuisinart SPB-7 Series - Manual (Page 18)

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dissolves. Pour into ice cube trays, and freeze until solid, about
8 hours. Place chilled coffee and 10 espresso cubes in blender
jar. Place cover on jar. Turn blender on and blend on Liquefy until
thick, about 0 to 30 seconds. Turn blender off. Add remaining
ice cubes. Turn blender on and blend until thick, about 0 sec-
onds. Turn blender off. Serve immediately in well-chilled parfait
cups. Top with a dollop of whipped cream.
Nutritional information per serving:
Calories 68 (0% from fat) • carb. 17g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1mg • calc. 3mg • fiber 0mg
FRESH LEMON GRANITA
Makes eight ½-cup servings
2
cups granulated sugar
2 cups water
1½ cups fresh lemon juice (juice of about 6 lemons)
1 tablespoon grated lemon zest*
Combine sugar and water in a medium saucepan, and bring to
a boil over medium-high heat. Reduce heat to low, and sim-
mer until sugar dissolves, about 3-4 minutes. Cool completely.**
When cool, add lemon juice and zest; stir to combine. Pour into
ice cube trays, and freeze until solid, about 8 hours. Place 10
frozen cubes in blender jar. Place cover on blender jar. Turn
blender on and press Ice Crush button 10 times or until ice is
the consistency of snow. Continue crushing 10 cubes at a time
until all are crushed. Turn blender off. Spoon into well-chilled
parfait cups and serve immediately.
*Zest is the colored part of the citrus rind. Do not use the
white pith. For best results, remove zest from the lemon with
a vegetable peeler.
**Place mixture in a covered container, and store in the refrigera-
tor overnight, or chill over an ice bath for 30 minutes.
Nutritional information per serving:
Calories 216 (0% from fat) • carbo. 54g • prot. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1mg • calc. 6mg • fiber 0mg
LEMON RICOTTA CHEESECAKE
WITH RASPBERRY SAUCE
Makes eight servings (one 9-inch cheesecake)
3
whole graham crackers
1 tablespoon cold unsalted butter, cut into 8 pieces
1 tablespoon granulated sugar
4 strips lemon zest, cut in half
½ cup liquid egg substitute
6 tablespoons fresh lemon juice
30 ounces part-skim ricotta cheese
½ cup granulated sugar, divided
Preheat oven to 35°F. Cover the outside of 9" springform pan
with foil.
Break each graham cracker into 8 pieces and add to blender
jar. Place cover on jar. Turn blender on and blend on Mix until
crushed, about 10 to 15 seconds. Add butter and 1 tablespoon
sugar; blend on Mix until combined, about 10 to 15 seconds.
Turn blender off. Press mixture into bottom of pan, and bake
10 minutes.
Add lemon zest and 1 teaspoon sugar to clean, dry blender jar.
Place cover on blender jar. Turn blender on and blend on Liquefy
for 15 to 0 seconds. Add egg substitute and remaining ingre-
dients in the order listed; blend on Mix for 60 to 75 seconds. (It
may look as if the ingredients are not mixing; however, the blend-
er is working. After about 30 seconds, the mixture will start to
circulate in the blender jar.) Turn blender off. Pour into pre-baked
crust, and bake until firm, about 1 hour. Cool completely on a
wire rack, and then refrigerate at least 6 hours before serving.
Serve with raspberry sauce (see page 14).
Nutritional information per serving (cheesecake only):
Calories 251 (39% from fat) • carb. 24g • pro. 14g • fat 11g • sat. fat 6g
• chol. 37mg • sod. 211mg • calc. 299mg • fiber 0mg
BAKED ALMOND CUSTARD
Makes six servings
3
large eggs
1½ cups reduced fat milk
1 cup evaporated fat-free milk
½ cup granulated sugar