Cuisinart SPB-7CH - Manual (Page 21)

21
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 20 seconds. Add egg substitute and
remaining ingredients in the order listed; blend on Mix for 60
to 75 seconds. (It may look as if the ingredients are not mixing;
however, the blender 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 15).
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
1 teaspoon pure almond extract
6 teaspoons finely chopped or slivered almonds
Preheat oven to 325°F. Add first five ingredients to the Cuisinart ®
SmartPower ® blender jar (everything but almonds). Place cover
on jar. Turn blender on and blend on Mix until combined, about
10 seconds. Turn blender off. Divide mixture among six 6-ounce
ramekins or custard cups, filling each about ¾ full. Top each
with 1 teaspoon almonds. Place ramekins in a 9 x 13 inch baking
dish, and add hot water to reach 1 inch up the sides of the
ramekins. Bake until a knife inserted in the center comes out
clean, about 1 hour. Remove ramekins from water bath, and cool
on a wire rack. Cover and chill in the refrigerator before serving.
Nutritional information per serving:
Calories 181 (25% from fat) • carb. 25g • pro. 9g • fat 5g • sat. fat 2g
• chol. 112mg • sod. 111mg • calc. 230mg • fiber 0mg