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, flour, and cinnamon. Cut
in margarine until coarse meal forms. Place apples in a greased bowl that will loosely fit
in cooker. Sprinkle oat mixture evenly over apples. Cover bowl firmly with aluminum
foil. Pour water into cooker. Place bowl in steamer basket in cooker. Close cover securely.
Place pressure regulator on vent pipe and set heat control at 400°. When pressure regula-
tor begins a rocking motion,
cook 20 minutes
. Allow pressure regulator to rock for 1 to
2 minutes at 400° and then slowly turn the heat control down, stopping just at the point
where the pilot light goes out. When cooking time is complete turn control to OFF and
remove heat control.
Cool cooker at once.
Nutrition Information Per Serving
4 servings
209 Calories, 7 g Fat, 0 Cholesterol
TAPIOCA PUDDING
2 cups lowfat milk
2 tablespoons quick cooking
tapioca
2 eggs, slightly beaten
1
⁄
3
cup sugar
1
⁄
2
teaspoon vanilla
1 cup water
Scald milk and tapioca. Remove from heat and let stand 15 minutes. Combine eggs, sugar,
and vanilla. Add milk and tapioca, stirring constantly. Pour into individual custard cups.
Cover firmly with aluminum foil. Pour water into cooker. Place custard cups in steamer
basket in cooker. Place pressure regulator on vent pipe and set heat control at 400°. When
pressure regulator begins a rocking motion,
cook 5 minutes
. Allow pressure regulator to
rock for 1 to 2 minutes at 400° and then slowly turn the heat control down, stopping just
at the point where the pilot light goes out. When cooking time is complete turn control
to OFF and remove heat control.
Cool cooker at once.
Chill.
Nutrition Information Per Serving
6 servings
113 Calories, 3 g Fat, 75 mg 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 firmly with aluminum
foil. Pour water into cooker. Place custard cups in steamer basket in cooker. Close cover
securely. Place pressure regulator on vent pipe and set heat control at 400°. When pres-
sure regulator begins a rocking motion,
cook 15 minutes
. Allow pressure regulator to
rock for 1 to 2 minutes at 400° and then slowly turn the heat control down, stopping just
at the point where the pilot light goes out. When cooking time is complete turn control
to OFF and remove heat control.
Cool cooker at once.
Cool cheesecake. Cut around
inside of cups to loosen and invert onto serving dish. Chill. Top with one of the follow-
ing 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 filling of your choice over cheesecake.
Refrigerate until serving.
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