Cuisinart SPB-7CHCN Series, Instruction Booklet

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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 to 20 seconds. Add egg substitute and
remaining ingredients in the order listed; blend on Mix for 60
to 75 seconds. (It may look as if the ingredients are not mixing;
however, the blender is working. 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 15).
Nutritional information per serving (cheesecake only):
Calories 251 (39% from fat) • carb. 24g • pro. 14g • fat 11g • sat. fat 6g
• chol. 37mg • sod. 211mg • calc. 299mg • fiber 0mg
BAKED ALMOND CUSTARD
Makes six servings
3 large eggs
1½ cups reduced-fat milk
1 cup evaporated fat-free milk
½ cup granulated sugar
1 teaspoon pure almond extract
6 teaspoons finely chopped or slivered almonds
Preheat oven to 163°C. Add first five ingredients to the
Cuisinart
® SmartPower blender jar (everything but almonds).
Place cover on 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
¾ full. Top each with 1 teaspoon almonds. Place ramekins in a
23 x 33cm baking dish, and add hot water to reach 2.5cm 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 information per serving:
Calories 181 (25% from fat) • carb. 25g • pro. 9g • fat 5g • sat. fat 2g
• chol. 112mg • sod. 111mg • calc. 230mg • fiber 0mg