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DESSERTS
Espresso Granita
Makes six ½ cup servings
2 cups hot espresso
½ cup sugar
1 cup chilled coffee
Combine espresso and sugar in a small bowl until sugar dissolves. Pour
into ice cube trays, and freeze until solid, about 8 hours. Place chilled
coffee and 10 espresso cubes in Cuisinart
®
SmartPower Duet
®
blender
jar. Place cover on blender jar. Turn blender on and blend on Food
Processor speed until thick, about 20 to 30 seconds. Turn blender off.
Add remaining ice cubes. Turn blender on and blend until thick, about
20 seconds. 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. 1m
Fresh Lemon Granita
Makes eight ½ cup servings
2 cups 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 simmer until sugar
dissolves, about 3 to 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 Cuisinart
®
SmartPower Duet
®
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 refrigerator
overnight, or chill over an ice bath for 30 minutes.
Nutritional information per serving:
Calories 216 (0% from fat) • carb. 54g • pro. 0g • fat 0g • sat. fat 0g
• chol. 0mg • sod. 1m
Lemon Ricotta Cheesecake
with Raspberry Sauce
Makes eight servings (one 9-inch cheesecake)
3 whole graham crackers
1 tablespoon cold butter, cut into 8 pieces
2 tablespoons sugar
4 strips lemon zest, cut in half
½
cup liquid egg substitute
6 tablespoons lemon juice
30 ounces part-skim ricotta cheese
½
cup sugar, divided
Preheat oven to 325°F. Cover the outside of 9-inch springform pan with
foil.
Break each graham cracker into 8 pieces and add to Cuisinart
®
SmartPower Duet
®
blender jar.
Place cover on blender 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 and dry blender jar.
Place cover on blender jar. Turn blender on and blend on Food
Processor speed 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 prebaked 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 (page 26).
Nutritional information per serving (cheesecake only):
Calories 251 (39% from fat) • carb. 24g • pro. 14g • fat 11g • sat. fat 6g
• chol. 37mg • sod. 211mg