18
1
can (12 ounces/355 ml) evaporated
fat free milk
1
can (15-16 ounces, 1
1
⁄
2
cups) solid
pack pumpkin (not pie filling)
1
tablespoon (15 ml) cornstarch
1/4 cup (60 ml) molasses
1
tablespoon (15 ml) vanilla extract
1
teaspoon (5 ml) cinnamon
1
teaspoon (5 ml) ginger
1/4 teaspoon (1 ml) freshly grated
nutmeg
Preheat the oven to 375°F (190°C).
Place the pecans in the blender jar; cover the
blender jar. Set on Low and Pulse 8 to 10
times to chop finely. Remove and transfer to a
10" deep-dish pie plate. Place 15 cookies in
the blender jar; cover the blender jar. Set on
High 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 (190°C) oven for 5 minutes.
Remove and let cool on a rack while continu-
ing. Lower the oven temperature to 350°F
(175°C).
Place the eggs and remaining ingredients in
the blender jar in the order listed; cover the
blender jar. Set on Low and blend until
smooth, about 10 to 15 seconds. Pour the
pumpkin mixture into the prepared cookie
crust. Bake in the preheated 350°F (175°C)
oven for 55 to 60 minutes. Center of the pie
may appear slightly jiggly – it will continue to
set as the pie cools. Place the pie on a rack
and cool completely before serving.
Refrigerate after completely cool.
Nutritional information per serving:
Calories 252 (41% from fat) • carb. 33g • pro. 5g •
fat 12g • sat. fat 4g • chol. 42mg • sod. 117mg •
calc. 129mg • fiber 2g
CLASSIC CHERRY CLAFOUTIS
This traditional country French dessert can be
made with cherries, plums, peaches, pears or
any other berry may be used. We have added
finely ground almonds or hazelnuts for that
certain “je ne sais quoi”.
Preparation: less than 5 minutes,
plus baking time.
Makes 8 servings
2
teaspoons (10 ml) unsalted butter,
melted
1/4 cup + 4 teaspoons (80 ml) granulated
sugar, divided
1
ounce (28 g) almonds or hazelnuts
(toasted gives best flavor)
3/4 cup (180 ml) evaporated fat free milk
(not reconstituted)
1/4 cup (60 ml) heavy cream
3
large eggs
1
tablespoon (15 ml) vanilla extract
1
tablespoon (15 ml) brandy or
amaretto
1/8 teaspoon (0.5 ml) salt
1/2 cup (125 ml) all-purpose flour
1/4 teaspoon (1 ml) ground cinnamon
12 ounces (340 g) pitted cherries
(thawed if using frozen)
Arrange the rack in the middle of the oven.
Preheat oven to 325°F (163°C). Brush a six-
cup (1.5L) oval baker or gratin dish with the
melted butter. Dust with 2 teaspoons (10
ml) of the granulated sugar. Place 1/4-cup
(60 ml) of the sugar and the nuts in blender
jar; cover blender jar. Set on Low and pulse
10 to 15 times to chop the nuts. Add the
evaporated milk, cream, eggs, vanilla,
brandy, salt, flour, and cinnamon.
Blend for 10 seconds, mixture will be
smooth and creamy – do not over blend.
Arrange the cherries in the bottom of the
prepared baking dish. Carefully pour the
batter over the cherries. Place in the
preheated oven and bake for 35 minutes.
After 35 minutes, sprinkle evenly with the
remaining 2 teaspoons of sugar. Continue
to bake for an additional 15 to 20 minutes,
until the Clafoutis is puffed and golden
brown. Remove from the oven and cool for
10 minutes before serving. Serve with
sweetened whipped cream.
Nutritional information per serving:
Calories 211 (40% from fat) • carb. 23g • pro. 8g •
fat 10g • sat. fat 3g • chol. 92mg • sod. 113mg •
calc. 158mg • fiber 1g
QUICK BERRY SAUCE
Serve with ice cream or cheesecake.
Makes about 2 cups (500 ml)
12 ounces (340 g) fresh or frozen,
thawed strawberries or raspberries
1/2 cup (125 ml) red berry preserves
1
tablespoon (15 ml) sugar
1
tablespoon (15 ml) fresh lemon juice
Place all ingredients in blender jar; cover
blender jar. Set on High. Blend until smooth
and completely puréed, 20 to 30 seconds.
Strain mixture through a fine sieve to
remove seeds; discard seeds. Store in an
