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1 inch piece fresh ginger, peeled
and roughly chopped
1 small serrano chile pepper,
quartered, seeds and
stem removed
2 ripe, medium mangoes
1
⁄3 cup + 1 tablespoon mirin
1 tablespoon seasoned rice vinegar
1 tablespoon lime juice
1 teaspoon lime zest
1 tablespoon fresh cilantro,
roughly chopped
1
⁄2 teaspoon kosher salt
Place garlic, shallot, ginger, and chile in
the blender jar. Select Chop, then pulse
3–4 times to roughly chop. Add remaining
ingredients. Select Liquefy and blend for
20–30 seconds until smooth and thick.
**Note: If you use the marinade as a sauce
after it has been used on raw seafood or
chicken, bring it to a boil for 5 minutes in a
saucepan first.
Nutritional information per serving (
1
⁄
4
cup):
Calories 46 ( 2% from fat) • carb. 10g • pro. 0g • fat 0g
sat. fat 0g • chol. 0mg • sod. 70mg • calc. 8mg • fiber 1g
CHOLESTEROL-FREE
MAYONNAISE
The safest mayonnaise made at home is
made with an egg substitute or liquid
pasteurized egg product. Made with an
egg substitute, it has the added advantage
of being cholesterol-free.
Makes about
3
⁄4 cup
1
⁄2 cup liquid egg substitute
or pasteurized liquid egg product
2 tablespoons wine vinegar
1 tablespoon extra virgin olive oil
(mild in flavor)
1 teaspoon dry mustard
1
⁄8 teaspoon ground white pepper
1
⁄8 teaspoon kosher salt
2
⁄3 cup flavorless vegetable oil
Place egg substitute, vinegar, olive oil, dry
mustard, pepper and salt in the blender jar.
Cover blender jar. Select Purée and blend
for about 5 seconds. With blender running,
remove the measured pour lid, and add
the vegetable oil in a slow steady stream,
taking about 30–40 seconds to add the oil,
holding the measured pour lid loosely over
the opening to prevent spatter. The mayon-
naise will thicken and emulsify as the oil is
added, about 30–40 seconds. Turn blender
off. Mayonnaise may be used immediately
or placed in an airtight, covered container
and refrigerated. Mayonnaise will thicken
further when refrigerated.
Nutritional information per tablespoon:
Calories 126 (95% from fat) • carb. 0g • pro. 1g • fat 13g
sat. fat 1g • chol. 0mg • sod. 32mg • calc. 6mg • fiber 0g
DESSERTS & SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
This traditional holiday favorite is made with
a cookie crumb crust for a crunchy change.
Makes 12 servings
Crust:
2
⁄3 cup pecan halves
45 vanilla wafers (may use
reduced-fat wafers)
1
⁄3 cup unsalted butter, melted
Pumpkin Filling:
2 large eggs
1
⁄2 cup brown sugar
1 can (12-ounce) evaporated
fat-free milk
1 can (15–16 ounces, 1
1
⁄2 cups)
solid pack pumpkin (not pie filling)
1 tablespoon cornstarch
1
⁄4 cup molasses
1 tablespoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ginger
1
⁄4 teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
Place the pecans in the blender jar; cover.
Select Chop and pulse 8–10 times to chop
finely. Remove and transfer to a 10-inch
deep-dish pie plate. Place 15 cookies in
the blender jar; cover. Select Liquefy and
pulse 5 times to chop the cookies, then
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 oven for 5 minutes.
Remove and let cool on a rack while contin-
uing. Lower the oven temperature to 350°F.
Place the eggs and remaining ingredients in
the blender jar in the order listed; cover the
blender jar. Select Chop and blend until
smooth, about 10–15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F oven
for 55–60 minutes. Center of the pie may
appear slightly jiggly – it will continue to set