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4 cups apples, peeled and sliced
1 tablespoon lemon juice
1
⁄
2
cup quick cooking oats
1
⁄
4
cup brown sugar
2 tablespoons flour
1 teaspoon cinnamon
2 tablespoons margarine,
softened
2 cups water
Sprinkle apples with lemon juice. Combine oats, brown sugar, our, and cinnamon. Cut in margarine until
coarse meal forms. Place apples in a greased bowl that will loosely t in cooker. Sprinkle oat mixture
evenly over apples. Cover bowl rmly with aluminum foil. Pour water into cooker. Place bowl on rack in
cooker. Close cover securely. Place pressure regulator on vent pipe and cook 20 minutes with pressure
regulator rocking slowly. Cool cooker at once.
Nutrition Information Per Serving 4 servings
209 Calories, 7 g Fat, 0 Cholesterol
OATMEAL APPLE CRISP
CHEESECAKE
1 8-ounce package cream
cheese
1 3-ounce package cream
cheese
1
⁄
2
cup sugar
2 eggs
1
⁄
2
cup vanilla wafer crumbs
2
1
⁄
2
cups water
Beat cream cheese until smooth. Add sugar and beat in eggs. Pour mixture into buttered custard cups. Top
with vanilla wafer crumbs. Cover each cup rmly with aluminum foil. Pour water into cooker. Place custard
cups on rack in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes
with pressure regulator rocking slowly. Cool cooker at once. Cool cheesecake. Cut around inside of cups
to loosen and invert onto serving dish. Chill. Top with one of the following sauces, if desired.
Nutrition Information Per Serving 6 servings
305 Calories, 23 g Fat, 157 Cholesterol
CARAMEL SAUCE — Combine
1
⁄
4
cup soft cream cheese,
1
⁄
4
cup brown sugar, 1 tablespoon granulated
sugar, and
1
⁄
4
teaspoon vanilla. Mix thoroughly. Spoon over cheesecake. Garnish
with pecans. Refrigerate until serving.
FRUIT SAUCE — Spoon canned fruit pie lling of your choice over cheesecake. Refrigerate until serving.