840152000 ENv02.qxd
Desserts
Chocolate Cream Mousse
3
⁄
cup (175 ml) milk
4
1 teaspoon (5 ml) vanilla
2 tablespoons (30 ml) sugar
1 cup (250 ml) mini chocolate chips
1 package (3 ounces [85 g]) cream cheese
Heat milk in a small saucepan until steaming. Place vanilla, sugar and mini
chocolate chips in blender jar. Blend on low speed for 15 seconds. Pour milk
into jar and blend on high speed for 20 seconds. Cut cream cheese into cubes
and add into blender. Blend until well mixed. Pour into individual dessert or
parfait glasses and refrigerate until set, at least 2 hours. Yield: 4-6 servings.
No Bake Cheesecake
1 graham cracker crust (see recipe below)
1 cup (250 ml) sour cream
1 package (8 ounces [225 g]) cream cheese (softened)
1
⁄
cup (80 ml) sugar
3
2 teaspoons (10 ml) vanilla extract
1
⁄
teaspoon (1.25 ml) cinnamon
4
1 tub (8 ounces [225 g]) frozen whipped topping (thawed)
1 can cherry or blueberry pie filling or fresh strawberries
Place sour cream, cream cheese, sugar, vanilla extract, and cinnamon in
blender jar; cover. Blend on medium speed until smooth. Add whipped
topping and blend on low speed just until mixed. Put mixture into pie crust.
Chill at least 4 hours. Top with pie filling or strawberries. Yield: 8 servings.
Graham Cracker Crust
2
1
⁄
cups (675 ml) graham cracker crumbs
2
1
⁄
cup (125 ml) butter (melted)
2
Place graham crackers in blender and pulse until all crackers are processed.
Combine the crumbs and butter and press into bottom of 13 x 9-inch (33 x
23 cm) pan. Bake at 375°F (190ºC) for 8 minutes. Cool completely.
Pumpkin Pie
Frozen pie crust
2 eggs
1 cup (250 ml) firmly packed brown sugar
1
⁄
cup (125 ml) whipping cream
2
1 can (15 ounces [425 g]) pumpkin
1 teaspoon (5 ml) pumpkin pie spice
1
⁄
teaspoon (2.5 ml) salt
2
Heat oven to 425°F (220ºC). Remove shell from freezer and thaw according
to package directions. Place eggs in blender jar and blend at medium speed
until thick and lemon colored (2 to 3 minutes). Add all remaining filling ingre-
dients. Beat until well mixed (1 to 2 minutes). Pour filling ingredients into
unbaked crust. Bake for 10 minutes then reduce oven temperature to 350°F
(180ºC). Continue baking for 40 to 50 minutes or until knife inserted in center
comes out clean. Cool completely. Store pie in refrigerator. Yield: 8 servings.
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1:42 PM
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