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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) • carbo. 54g • prot. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 1mg
LEMON RICOTTA CHEESECAKE
WITH RASPBERRY SAUCE
Makes eight servings (one 9" cheesecake)
3 whole graham crackers
1 tablespoon cold butter, in 8 pieces
1 tablespoon sugar
4 strips lemon zest, cut in half
1/2 cup liquid egg substitute
6 tablespoons lemon juice
30 ounces part-skim ricotta cheese
1/2 cup sugar, divided
Preheat oven to 325°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 blender jar. Turn blender
ON and blend on Chop until crushed, about 10-15
seconds. Add butter and 1 tablespoon sugar; blend on
Chop until combined, about 10-15 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 Liquefy for 15-20
seconds. Add egg substitute and remaining
ingredients in the order listed; blend on
Chop
for
60-75 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 (see page 11).
Nutritional analysis per serving (cheesecake only):
Calories 251 (39% from fat) • carbo. 24g • prot. 14g
fat 11g • sat. fat 6g • chol. 37mg • sod. 211mg
WHIPPED CREAM
See Recipe Tips section, page 7.
BAKED ALMOND CUSTARD
Makes six servings
3 large eggs
1-1/2 cups 2% milk
1 cup evaporated skim milk
1/2 cup sugar
1 teaspoon almond extract
6 teaspoons finely chopped or slivered
almonds
Preheat oven to 325°F. Add first five ingredients to
blender jar (not almonds). Place cover on blender jar.
Turn blender ON and blend on Chop until com-
bined, about 10 seconds. Turn blender OFF. Divide
mixture among six 6-ounce ramekins or custard cups,
filling each about
3/4
full. Top each with 1 teaspoon
almonds. Place ramekins in a 9" x 13" baking dish,
and add hot water to reach 1" 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 analysis per serving:
Calories 181 (25% from fat) • carbo. 25g • prot. 9g • fat 5g
sat. fat 2g • chol. 112mg • sod. 111mg
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