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DESSERTS/SWEET SAUCES
COOKIE CRUST PUMPKIN PIE
The 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)
¹⁄ ³
cup unsalted butter, melted
Pumpkin Filling:
2
large eggs
½
cup brown sugar
1
can (12 ounces) evaporated fat free milk
1
can (15-16 ounces, 1½ cups) solid pack pumpkin (not pie filling)
1
tablespoon cornstarch
¼
cup molasses
1
tablespoon vanilla extract
1
teaspoon cinnamon
1
teaspoon ginger
¼
teaspoon freshly grated nutmeg
Preheat the oven to 375°F.
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 oven for 5 minutes. Remove and let cool on a rack while continu-
ing. 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. 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
oven for 55 to 60 minutes. Center of the pie may appear slightly jiggly – it will con-
tinue 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. We have added finely ground almonds or hazelnuts for that
certain "je ne sais quoi."
Makes 8 servings
2
teaspoons unsalted butter, melted
¼
cup + 4 teaspoons granulated sugar, divided
1
ounce almonds or hazelnuts (toasted gives best flavor)
¾
cup evaporated fat free milk (not reconstituted)
¼
cup heavy cream
3
large eggs
1
tablespoon vanilla extract
1
tablespoon brandy or amaretto
¹⁄
teaspoon salt
8
½
cup all-purpose flour
¼
teaspoon ground cinnamon
12
ounces pitted cherries (thawed if using frozen)
Preheat oven to 325°F. Brush a six-cup oval baker or gratin dish with the
melted butter. Dust with 2 teaspoons of the granulated sugar. Place ¼ cup
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 overblend.
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 tea-
spoons 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
12
ounces fresh or frozen, thawed strawberries or raspberries
½
cup red berry preserves
1
tablespoon sugar
1
tablespoon fresh lemon juice
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