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add lemon juice and zest; stir to combine.
Pour into ice cube trays, and freeze until
solid, about 8 hours. Place 10 frozen
cubes in blender jar. Place cover on
blender jar. Turn blender on and press “Ice
Crush” button 10 times or until ice is the
consistency of snow. Continue crushing
10 cubes at a time until all are crushed.
Turn 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 inch cheesecake)
3 whole graham crackers
1 tablespoon cold unsalted 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
mix until crushed, about 10-15 seconds.
Add butter and 1 tablespoon sugar; blend
on mix until combined, about 10-15 sec-
onds. Turn blender off. Press mixture into
bottom of pan, and bake 10 minutes.
Add lemon zest and 1 teaspoon sugar to
clean, dry blender jar. Place cover on
blender jar. Turn blender on and blend on
liquefy for 15-20 seconds. Add egg sub-
stitute and remaining ingredients in the
order listed; blend on mix for 60-75 sec-
onds. (It may look as if the ingredients are
not mixing; however, the blender is work-
ing. After about 30 seconds, the mixture
will start to circulate in the blender jar.)
Turn blender off. Pour into pre-baked
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
BAKED ALMOND CUSTARD
Makes six servings
3 large eggs
1-1/2 cups reduced fat milk
1 cup evaporated fat-free milk
1/2 cup sugar
1 teaspoon almond extract
6 teaspoons finely chopped or
slivered almonds
Preheat oven to 325°F. Add first five ingre-
dients to blender jar (not almonds). Place
cover on blender jar. Turn blender on and
blend on mix until combined, 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 inch baking dish, and add hot
water to reach 1 inch 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