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Crust:
2
⁄3 cup (150 ml) pecan halves
45 vanilla wafers (may use reduced-fat wafers)
1
⁄3 cup (75 ml) unsalted butter, melted
Pumpkin Filling:
2 large eggs
1
⁄2 cup (125 ml) brown sugar
1 can [12 ounces (340 ml)] evaporated fat free milk
1 can [15-16 ounces (425-454 g), 1
1
⁄2 cups (375 ml)] solid pack
pumpkin (not pie filling)
1 tablespoon (15 ml) cornstarch
1
⁄4 cup (50 ml) molasses
1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) cinnamon
1 teaspoon (5 ml) ginger
1
⁄4 teaspoon (1 ml) freshly grated nutmeg
Preheat the oven to 375°F (190°C).
Place the pecans in the blender jar; cover. Turn to Pulse. Pulse on Low
8 to 10 times to chop finely. Remove and transfer to a 10" (25 cm)
deep-dish pie plate. Place 15 cookies in the blender jar; cover the
blender jar. Pulse on High 5 times to chop the cookies. Then turn to
On and blend for 10 seconds to pulverize; add the cookie crumbs to
the nuts in the pie plate and repeat with the remaining cookies. Stir the
nuts and cookies with a fork to blend; add the melted butter and stir to
combine. Press the cookie/nut mixture evenly onto the sides and
bottom of the pie plate. Bake in the preheated 375°F (190°C) oven for
5 minutes. Remove and let cool on a rack while continuing.
Lower the oven temperature to 350°F (175°C).
Place the eggs and remaining ingredients in the blender jar in the
order listed; cover the blender jar. Press On, and than Low
blending until smooth, about 10 to 15 seconds. Pour the pumpkin
mixture into the prepared cookie crust. Bake in the preheated 350°F
(175°C) oven for 55 to 60 minutes. Centre 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 cool.
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
CHOCOLATE CHIP OATMEAL MUFFINS
Makes 18 mini muffins
cooking spray
1 cup (250 ml) all-purpose flour
1
⁄4 cup (50 ml) granulated sugar
1 teaspoon (5 ml) baking powder
1
⁄4 teaspoon (1 ml) salt
1 large egg
1
⁄4 cup (50 ml) unsalted butter, melted and cooled
1
⁄4 cup (50 ml) whole milk
1
⁄2 teaspoon (2 ml) vanilla extract
1
⁄3 cup (75 ml) rolled oats, lightly toasted
1
⁄3 cup (75 ml) chopped walnuts
1
⁄3 cup (75 ml) semi sweet chocolate morsels
Preheat oven to 400°F (200°C). Lightly coat mini muffin tin with
cooking spray.
Place the flour, sugar, baking powder, and salt in the work bowl fitted
with the chopping blade. Press On button and combine ingredients by
pressing High for 10 seconds. Remove and reserve.
Place the egg, butter, milk, and vanilla in the work bowl and process
on high for 20 seconds. Add reserved dry ingredients and the
oatmeal, walnuts, and chocolate morsels. Pulse until just combined.
Scoop batter evenly into the muffin tin. Bake until puffed and golden,
and a tester comes out clean, about 12-15 minutes. Transfer to a wire
rack, cool slightly, serve warm.
Nutritional information per muffin:
Calories 106 (48% from fat) • carb 12g • pro 2g • fat 6g
• sat fat 2g • chol 19mg • sod 51mg • calc 10mg • fiber 1g
CBT-500FPPC_v2_IB_BIL 2/24/05 10:54 AM Page 27