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Place the eggs and remaining ingredients in
the blender jar in the order listed; cover the
blender jar. Set on Speed 6 and blend until
smooth, about 10 to 15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350° F oven
for 55 to 60 minutes. Center of the pie may
appear slightly jiggly – it will continue to set
as the pie cools. Place the pie on a rack
and cool completely before serving.
Refrigerate after completely cooled.
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg
calc. 129mg • fiber 2g
WHITE CHOCOLATE
RASPBERRY BREAD PUDDING
Makes 8 to 12 servings
Bread pudding can be mixed and
assembled ahead of time and baked
while dinner is being served for an oven-
fresh warm dessert. Top with sweetened
whipped cream.
1 tablespoon unsalted butter
6 cups firm bread cubes *
4 ounces chopped white chocolate
1 cup raspberries (fresh or frozen,
no need to thaw)
6 large eggs
1 can (12 ounces) fat-free
evaporated milk
2/3 cup sugar
1 tablespoon vanilla extract
1/2 cup heavy cream
Butter a 2-quart shallow baking dish (9 x 9
square or equivalent) with unsalted butter
and place in a larger shallow baking pan.
Layer half the bread cubes in the dish, top
evenly with the chopped white chocolate
and raspberries, then with the remaining
bread cubes.
Place the eggs, evaporated milk, sugar, and
vanilla extract in the blender jar. Set on
Speed 10 and blend for 10 seconds. Pour
the mixture slowly over the bread cubes.
Let the mixture stand for 30 minutes, or
cover and refrigerate up to 12 hours (if
refrigerated, let come to room temperature
for 30 minutes before proceeding). Ten
minutes before baking, preheat oven to
325° F. Place the baking pans in the oven
and carefully pour hot water into the larger,
outer pan until the water reaches 1-inch up
the sides of the inner dish. Bake for 60 to
70 minutes; bread pudding will be puffed
and custard will be set. Remove from oven
and allow the bread pudding to rest for 20
to 30 minutes on a rack before serving.
Serve with sweetened whipped cream.
* Bread pudding is best made from day old
or slightly stale bread. Challah bread is an
excellent choice.
Nutritional information per serving:
Calories 243 (41% from fat) • carb. 28g • pro. 7g
fat 11g • sat. fat 6g • chol. 126mg • sod. 148mg
calc. 143mg • fiber 1g
QUICK BERRY SAUCE
Makes about 2 cups/8 servings
12 ounces fresh or frozen, thawed
strawberries or raspberries
1/2 cup red berry preserves
1 tablespoon sugar
2 tablespoons fresh lemon juice
Place all ingredients in blender jar; cover
blender jar. Set on Speed 12. Blend until
smooth and completely puréed, 20 to 30
seconds. Strain mixture through a fine sieve
to remove seeds; discard seeds. Store in an
airtight container in refrigerator. Serve with
desserts, pancakes or waffles.
Nutritional information per serving
Calories 128 (0% from fat) • carb. 33g • pro. 1g • fat 0g
sat. fat 0g • chol. 0mg • sod. 5mg • calc. 14mg
fiber 2g
CHOCOLATE SAUCE
Makes 1-1/4 cups / 20 tablespoons
4 ounces good quality bittersweet
or semi-sweet chocolate, broken
into 1/2 -inch pieces
4 ounces good quality milk
chocolate, broken into 1/2-inch
pieces
2 tablespoons sugar
1/2 cup fat-free milk, heated until just
bubbling around the edges
1-1/2 teaspoons vanilla
Place the chocolates in the blender jar;
cover blender jar. Set on Speed 12. Pulse
to chop, 10 to 15 times. Add the sugar,
process to chop, 20 seconds. With the
blender running, remove the Measured Pour
Lid. Pour the hot milk slowly and carefully
though the pour spout and blend, until the
chocolate is melted and smooth, 1 minute.
Add the vanilla; blend to combine, 10 sec-
onds. Serve warm or let cool, place in an
airtight container and refrigerate. Reheat
before serving.
Nutritional information per tablespoon:
Calories 65 (50% from fat) • carb. 8g • pro. 1g • fat 4g
sat. fat 2g • chol. 1g • sod. 3mg • calc. 11mg • fiber 0g
Chocolate Mint Sauce: Make the chocolate
sauce as per instructions. Omit the vanilla
and add 2 teaspoons peppermint extract.
CB-18 IB-4233A 8/1/03 3:34 PM Page 18