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Spoon into a prepared 9-inch cookie crumb
crust, chill and serve as a pie.
Nutritional information per serving (one-half cup):
Calories 331 (58% from fat) • carb. 33g • pro. 2g
• fat 22g • sat. fat 12g • chol. 43mg • sod. 200mg
• calc. 62mg • fiber 5g
Cranberry Poached Pears
Makes 4 servings
1 cup cranraspberry or cranberry
juice
¼ cup dried cranberries
4 strips lemon zest
(each about 2-x-½ inches),
bitter white pith removed
2 pears (about 8 ounces each), ripe
but still firm
1 tablespoon fresh lemon juice
Combine juice, dried cranberries and zest in a
microwave-safe 1½-quart casserole and cover
with a sheet of waxed paper or casserole lid.
Place in the Cuisinart
®
Compact Microwave and
microwave on high (PL 10) for 3 minutes.
Peel the pears, cut in half and core. Brush with
lemon juice. Arrange the pears with the narrow
stem ends to the center in the hot liquid, cut
side down. Spoon some of the liquid over each.
Cover with waxed paper or lid and microwave
on high for 3 minutes. Turn cut side up, cover
and microwave on high for 1½ minutes. Let
pears cool in the poaching liquid, turning and
basting now and then. Remove and discard
lemon zest. When cool, remove pears. If
desired, poaching liquid can be reduced to a
syrup by microwaving uncovered on high for 4
to 5 minutes until reduced to about 2 table-
spoons.
Pears can be served at room temperature or
chilled. Arrange pear halves on dessert plates,
spoon cranberries into the hollow of the pear.
Top with syrup if made and freshly whipped
cream or vanilla yogurt.
Nutritional information per serving:
Calories 129 (3% from fat) • carb. 33g • pro. 0g
• fat 1g • sat. fat 0g • chol. 0mg • sod. 1mg
• calc. 17mg • fiber 3g
Creamy Rice Pudding with
Raisins
Old-fashioned rice pudding in minutes
instead of hours.
Makes 4 cups
3 cups cooked short grain rice*
2
⁄
3
cup regular or golden raisins
1
⁄
3
cup granulated sugar
1 tablespoon cornstarch
½ teaspoon ground cinnamon
1
⁄
8
teaspoon salt
2¾ cups reduced fat milk
(for creamier, richer pudding,
use whole milk)
3 large eggs, beaten
1 tablespoon pure vanilla extract
Place rice and raisins in a 1½-quart
microwave-safe casserole or bowl. Stir
and reserve.
Combine sugar, cornstarch, cinnamon,
and salt in a mixing bowl; stir to blend.
Whisk milk and egg together. While
whisking, gradually add milk mixture to
dry mixture, whisk well until smooth. Pour
mixture into a microwave safe bowl and
place in the Cuisinart
®
Compact
Microwave and microwave on high (PL
10) for 7 to 8 minutes, stirring once every
minute, until mixture is thick, bubbly and
similar to a custard sauce in appearance.
Stir in vanilla. Add to rice mixture and stir
well.
Cover the casserole with waxed paper
and microwave on high for 3 minutes,
then on medium-high (PL 7) for 2 to 3
minutes longer, until thick and creamy.
Let stand 5 minutes before serving, or
cover with a sheet of waxed paper or
plastic wrap placed directly on the
pudding to prevent a skin from forming,
let cool, cover and refrigerate until ready
to serve.
*Short grain rice will yield a creamier rice
pudding.
Nutritional information per serving (one-half cup):
Calories 224 (16% from fat) • carb. 40g • pro. 7g
• fat 4g • sat. fat 2g • chol. 86mg • sod. 104mg
• calc. 127mg • fiber 2g