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2½ cups shredded sweetened coconut, divided
3 large eggs
¾ cup granulated sugar
12 ounces lowfat cream cheese, cut into 1-inch
(or smaller) pieces
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
½ teaspoon coconut extract
Arrange rack in lower third of oven. Preheat oven to 350°F.
Place cookies in blender jar. Pulse 10 times on Chop. Scrape the jar.
Using Mix, blend for 20 to 30 seconds until pulverized. Transfer to a small
bowl. Add the melted butter and ¾ cup of the shredded coconut; stir to
combine thoroughly. Press evenly into the bottom and sides of a 9-inch
deep-dish pie plate. Place in oven and bake for 10 minutes. Let cool on a
rack 5 minutes before continuing.
Place eggs, sugar, cream cheese, lemon juice, and extracts in the blender
jar. Blend on Purée for 15 seconds; scrape blender jar. Blend again for 15
seconds. Add the remaining coconut and pulse on Mix until combine, 6 to
8 pulses. Pour into the prepared pie shell and place in the preheated
350°F oven. Bake for about 30 to 40 minutes, until slightly puffed and set
at edges – may be slightly jiggly in the center. Cool on a rack completely.
Refrigerate pie for at least 2 hours before serving.
Nutritional information per serving (based on 12 servings):
Calories 269 (51% from fat) • carb. 28g • pro. 6g • fat 15g
• sat. fat 10g • chol. 74mg • sod. 260mg • calc. 50mg • fiber 1g
Chocolate Pots de Crèmes
Totally decadent and indulgent – a chocolate lover’s delight!
Everyone needs a treat now and then.
Makes 8 servings
3 cups heavy cream
8 ounces semisweet chocolate morsels or chocolate chunks
(½-inch pieces)
2 tablespoons granulated sugar
1 teaspoon instant espresso powder
7 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
Have ready eight 5-ounce ramekins or pots de crème dishes. Place in a
13x9x3-inch pan. Bring 4 cups of water to a boil; keep hot and reserve.
Arrange rack in center of oven. Preheat oven to 325°F.
Place heavy cream in a saucepan and bring to a simmer over medium
heat – do not boil.
Place the chocolate morsels/chunks, granulated sugar, and espresso
powder in the blender jar. Pulse on Chop 10 to 15 times to chop the
chocolate somewhat finely. Add the egg yolks and blend for 20 seconds
on Mix. With the blender running on Purée, add the hot heavy cream
through the pour lid in a slow steady stream and blend until chocolate is
completely melted, about 45 seconds. Spoon off foam and discard (may
also put in a fat separator and pour off liquid until just foam remains). Stir
in vanilla.
Pour equal amounts of the chocolate mixture into each of the ramekins.
Place pan in oven and add hot water to reach halfway up the sides of the
ramekins. Bake in preheated 325°F oven for 55 to 60 minutes. Edges will
be set, centers may still be slightly jiggly.
Transfer ramekins to a rack to cool completely, uncovered, about 1 hour.
(They will set as they cool.) Serve warm, or chill, covered, until cold, at
least 3 hours. Chocolate Pots de Crèmes may be garnished with freshly
whipped cream and/or chocolate curls.
Nutritional information per serving:
Calories 510 (80% from fat) • carb. 21g • pro. 4g • fat 46g
• sat. fat 26g • chol. 308mg • sod. 40mg • calc. 79mg • fiber 4g
Apple Bread Pudding
For a warm dessert, bread pudding can be mixed and assembled
ahead of time and baked while dinner is being served. Top warm Apple
Bread Pudding with sweetened whipped cream or vanilla ice cream.
Makes 8 to 12 servings
3 tablespoons unsalted butter
8 ounces Granny Smith apples, sliced thinly
1 teaspoon lemon juice
6 cups firm bread cubes *
6 large eggs
1 can (12 ounces) evaporated lowfat milk (not reconstituted)
½ cup sugar
½ tablespoon vanilla extract
1½ teaspoons cinnamon
¾ cup heavy cream
Butter a 2-quart shallow baking dish (9 x 9 inches square or equivalent)
with 1 tablespoon unsalted butter and place in a larger shallow baking
pan. Toss the apple slices with the lemon juice. Melt the remaining 2